Ingredients

The following ingredients have 10 Servings
  • 30 oz black beans ((2 15-oz cans), drained)
  • 1 medium yellow onion ( diced)
  • 1 green bell pepper (diced)
  • 2 lbs chicken breasts ((See Note 1))
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp chili seasoning
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups red enchilada sauce
  • 1 1/2 cups cheddar cheese (or Oaxaca cheese)
  • 1/2 cup crumbled cotija cheese (or queso fresco)
  • cilantro (for garnish)

Instruction

  • Preheat oven to 400°F. In a small bowl mix together the garlic, cumin, chili powder, kosher salt and pepper.
  • Place the black beans, onion and bell pepper in a rectangle 9x13" casserole dish that has been sprayed with cooking spray or vegetable oil.
  • Layer the chicken breasts on top of the black beans/vegetables and top with seasoning mixture.
  • Drizzle half of the red enchilada sauce on top of the chicken.
  • Bake covered with foil for 25 minutes, depending on the thickness of your chicken breasts. (See Note 1) Be sure chicken internal temp reads at least 160°F as it will continue to cook.
  • Remove from oven and top each chicken breast with the remaining red enchilada sauce and cheddar cheese. Put it back in the oven, uncovered for 5 minutes. We want a finished 165°F internal temp, check. Remove from oven and allow to rest 5 minutes before slicing or serving.
  • Sprinkle the cotija cheese crumbles over all and chopped cilantro (optional) for garnish.