One of my “go-to” dinners is this chicken black bean casserole. Like so many others, my family really loves Mexican food. It’s the one thing we can usually all agree on when choosing a restaurant. Several years ago I found a recipe for a black bean casserole in a magazine. It was a vegetarian recipe but I’ve been adapting it with chicken and a few other ingredients for an easy dinner option.
Chicken Black Bean Casserole
The great thing about this one is that you can change it up to add, exchange, or exclude some of the ingredients.
Bring it back to its vegetarian roots by excluding the chicken.
Use pinto beans, kidney beans or some combination of both.
Change up the cheese mixture by using Monterey Jack, Manchego, or Queso cheese.
Try adding corn or different varieties of salsa. The possibilities are many and I’m pretty sure that you can easily find a winner.
One more thing. Similar to dishes like lasagna, and other casseroles, it freezes well so you can make two for dinner and freeze one for another time.
Click here for the recipe: Chicken and Black Bean Casserole
You May Also Like: