Chicken Black Bean Taco Bake
The recipe Chicken Black Bean Taco Bake can be made in about 30 minutes. For $1.14 per serving, you get a main course that serves 6. Watching your figure? This gluten free recipe has 411 calories, 23g of protein, and 23g of fat per serving. 22 people were impressed by this recipe. It is an affordable recipe for fans of Mexican food. If you have heavy cream, extra virgin olive oil, canned black beans, and a few other ingredients on hand, you can make it. It is brought to you by Picky Palate. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. Black Bean and Corn Chicken Taco Bake, Cheesy Black Bean + Quinoa Taco Bake, and Chicken and Black Bean Taco Salad are very similar to this recipe.
Servings: 6
Ingredients:
1/4 cup sliced black olives
1/4 teaspoon freshly ground black pepper
15 ounce can black beans, drained and rinsed
5 corn tortillas, cut into eighths
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
1/2 cup heavy cream or sour cream
1/4 teaspoon kosher salt
1 cup mild salsa
1 cup shredded cheddar cheese
2 cups cooked, shredded chicken (I used rotisserie)
1 cup finely chopped white onion
Equipment:
oven
frying pan
bowl
Cooking instruction summary:
Preheat oven to 350 degrees F. Place olive oil into a 12 inch cast iron skillet over medium heat. Add onions and cook for 5 minutes, stirring often until softened. Add chicken, beans, olives and cut up tortillas. Stir to combined.Place salsa and cream into a medium bowl and add to skillet, stirring to combine. Stir in cumin, salt and pepper. Top with shredded cheese and bake for 20-25 minutes, until cheese is melted.Serve warm.
Step by step:
1. Preheat oven to 350 degrees F.
2. Place olive oil into a 12 inch cast iron skillet over medium heat.
3. Add onions and cook for 5 minutes, stirring often until softened.
4. Add chicken, beans, olives and cut up tortillas. Stir to combined.
5. Place salsa and cream into a medium bowl and add to skillet, stirring to combine. Stir in cumin, salt and pepper. Top with shredded cheese and bake for 20-25 minutes, until cheese is melted.
6. Serve warm.
Nutrition Information:
covered percent of daily need
