Dinner Shortcuts: Chicken & black bean Southwest bake

Brandy O'Neill

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Casseroles are the key to a quick and easy weeknight meal.

Chicken black bean southwest bake

Chicken and black beans are a match made in heaven. This dish is comforting and perfect for the upcoming cold weather. Top with a little cheese and call it a meal.

Chicken black bean southwest bake

Chicken & black bean Southwest bake recipe

Yields 8 x 8-inch dish

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 cup chopped bell peppers
  • 2 cups shredded chicken, from a rotisserie chicken
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (10 ounce) can rotel tomatoes
  • 2/3 cup chicken stock
  • 1 tablespoon chili powder
  • 1/4 teaspoon chipotle chile powder
  • 1 cup shredded cheese

Directions:

  1. Preheat oven to 350 degrees F and spray an 8 x 8-inch dish with nonstick cooking spray, and set aside.
  2. In a large skillet set over medium heat, add olive oil. Once the oil is hot add in onions and bell peppers. Saute until translucent and somewhat soft.
  3. Add in chicken, black beans, kidney beans, tomatoes, chicken stock, chili powder and chipotle chile powder. Stir together to combine and slightly mash the beans to create a thicker bean mixture.
  4. Pour into prepared baking dish and top with cheese.
  5. Bake for 40 minutes until warmed throughout and cheese is melted on top. If the cheese starts to brown too quickly, simply cover with foil.
Note: You can also divide the mixture into smaller baking vessels for single serving options.

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.