Black Bean and Chicken Casserole

Photo: Dominic Perri; Styling: Gerri Williams for James Reps  

This simple Black Bean and Chicken Casserole uses a slow cooker, canned beans and rotisserie chicken to make a super-convenient family meal.

Yield: Serves: 6
Cost per Serving: $2.28
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Nutritional Information

Amount per serving
  • Calories: 353
  • Fat: 11g
  • Saturated fat: 5g
  • Protein: 22g
  • Carbohydrate: 44g
  • Fiber: 11g
  • Cholesterol: 50mg
  • Sodium: 1931mg


  • 1/2 small onion, chopped
  • 1/2 red bell pepper, seeded and diced
  • 1 16-oz. can black beans, drained and rinsed
  • 1 cup shredded cooked skinless chicken
  • 1 tablespoon chili powder
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded Cheddar
  • 2 16-oz. jars tomato salsa
  • 12 corn tortillas
  • 1/2 cup sour cream, optional


  1. 1. Mix onion, bell pepper, beans, chicken, chili powder, garlic, salt and 1/2 cup cheese in a medium bowl.
  2. 2. Spread 1/3 of salsa in slow cooker. Layer 6 tortillas on top, overlapping. Top with half of filling, spread with 1/3 of salsa and sprinkle with 1/2 cup cheese. Make a second layer with 6 remaining tortillas. Top with remaining filling and salsa. Reserve remaining 1/2 cup cheese. Cover and cook on low for 2 to 4 hours.
  3. 3. During last 10 minutes of cooking, sprinkle with 1/2 cup cheese. Cover; cook until cheese melts. Spoon onto plates, top with sour cream, if desired, and serve.
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