Looking for a quick dinner solution? Discover how to make Chicken Black Bean and Tortilla Pie in 5 easy steps! Perfect for busy weeknights. This recipe is designed to be both delicious and incredibly time-efficient – a lifesaver for those juggling work, family, and everything in between. This satisfying meal is packed with protein and flavor, proving that healthy eating doesn’t have to be complicated.
Ingredients List
This recipe serves 4-6 people and requires minimal prep work. Get ready to impress your family or yourself with this super-easy, yet flavourful meal!
- 1 tbsp olive oil (consider avocado oil for extra healthy fats)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (ground chicken works too!)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained (or substitute with 1 cup chopped tomatoes and ½ cup chopped green chilies)
- 1 tsp chili powder (adjust to your spice preference!)
- ½ tsp cumin
- ¼ tsp smoked paprika (for a deeper, smokier flavor)
- Salt and pepper to taste
- 6 large flour tortillas (corn tortillas also work well for a gluten-free option)
- 1 ½ cups shredded cheddar cheese (Monterey Jack or pepper jack are great alternatives)
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro
Timing
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes (That’s 90 minutes less than the average casserole recipe!)
Step-by-Step Instructions
Step 1: Sauté the Chicken and Veggies
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. Add the onion to the skillet and cook until softened, about 3-5 minutes. Stir in the garlic and cook for another minute until fragrant. Pro Tip: Don’t overcrowd the pan! This ensures even cooking and browning.
Step 2: Create the Flavorful Filling
Return the chicken to the skillet. Add the black beans, diced tomatoes, green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and simmer for 5 minutes, allowing the flavors to meld. Tip: Taste and adjust seasonings as needed. This is your chance to personalize the spice level!
Step 3: Assemble the Pie
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Layer 3 tortillas on the bottom of the dish, slightly overlapping if necessary. Spread the chicken and black bean mixture evenly over the tortillas.
Step 4: Top and Bake
Top with the remaining 3 tortillas. Sprinkle generously with the shredded cheese. Pro Tip: Use a cheese grater for even consistency and melting! Bake for 20-25 minutes, or until the cheese is melted and bubbly and the tortillas are lightly browned.
Step 5: Serve and Enjoy!
Nutritional Information (Per Serving, Approximate)
Calories: Approximately 350-400 (depending on cheese and tortilla type)
Protein: 25-30g
Fat: 15-20g
Carbohydrates: 30-40g
Note: These values are estimates and can vary based on specific ingredients used. For precise nutritional information, use a nutrition calculator with your exact ingredient details.
Healthier Alternatives for the Recipe
For a lower-fat option, use reduced-fat cheese and bake on a lightly greased baking sheet instead of a dish to reduce oil absorption. Substitute whole wheat tortillas for added fiber. To increase vegetable intake, add bell peppers or corn to the filling. For a vegetarian version, replace chicken with 1 cup of cooked lentils or chickpeas.
Serving Suggestions
This Chicken Black Bean and Tortilla Pie is incredibly versatile! It’s perfect for a casual weeknight dinner, but can also be dressed up for a more elegant meal. Serve it with a side salad for a complete and balanced meal. For a fun twist, try serving it with a dollop of Greek yogurt instead of sour cream for a tangier kick. Personalized suggestion: Try adding a side of your favorite hot sauce for an extra flavor boost!
Common Mistakes to Avoid
- Overcrowding the pan: Ensure proper browning and cooking of chicken by cooking in batches if necessary.
- Undercooked chicken: Always cook chicken to an internal temperature of 165°F (74°C) to ensure food safety. (Data source: USDA)
- Burning the tortillas: Keep an eye on the pie to prevent burning. Adjust baking time as needed.
Storing Tips for the Recipe
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. Tip: For optimal flavor, reheat individual portions rather than the entire pie at once.
Conclusion
This Chicken Black Bean and Tortilla Pie is the ultimate weeknight dinner solution. Quick, easy, healthy(ish!), and incredibly satisfying, this recipe is sure to become a family favorite. Try it out today, and let us know what you think in the comments below! Don’t forget to share this recipe with your friends and family! Don’t forget to check out our other delicious recipes!
FAQs
Q: Can I make this ahead of time? A: Yes! You can prepare the filling ahead of time and assemble the pie just before baking.
Q: Can I freeze this pie? A: Yes, you can assemble the pie, freeze it unbaked, then thaw and bake as directed. Add 10-15 minutes to the baking time. Alternatively, freeze leftovers for up to 2 months.
Q: What other fillings could I use? A: Get creative! Try beef, pork, different types of beans, or even vegetables like spinach and mushrooms. The possibilities are endless!
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🥧 Chicken Black Bean and Tortilla Pie
Equipment
- 9-inch round baking dish or pie dish
- Mixing bowl
- Spoon or spatula
- Oven
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover chicken works great)
- 1 15 oz can black beans, rinsed and drained
- 1 cup corn kernels frozen or canned, drained
- 1½ cups salsa mild, medium, or spicy to your taste
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded Mexican cheese blend or cheddar
- 5 –6 flour tortillas 8-inch size
- 2 tablespoons chopped fresh cilantro optional
- Sour cream avocado, or lime wedges for serving (optional)
Instructions
Preheat oven
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch round baking dish or pie plate.
Make the filling
- In a large bowl, combine the shredded chicken, black beans, corn, 1 cup of salsa, cumin, chili powder, salt, and pepper. Mix well to combine.
Layer the pie
- Place one tortilla on the bottom of the baking dish. Spread about ⅓ of the chicken mixture over the tortilla, then sprinkle with ⅓ cup of cheese. Repeat layers with remaining tortillas, filling, and cheese, finishing with a tortilla topped with the remaining ½ cup salsa and the last of the cheese.
Bake
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes, until cheese is melted and bubbly.
Cool and serve
- Let rest for 5–10 minutes before slicing. Garnish with chopped cilantro, sour cream, avocado slices, or lime wedges as desired.
Notes
Swap corn with diced bell peppers or zucchini for added veggies Use whole wheat or low-carb tortillas if preferred Add a layer of cream cheese or refried beans between tortillas for extra richness
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