Chicken Black Bean Taco Bake

The recipe Chicken Black Bean Taco Bake can be made in about 30 minutes. For $1.14 per serving, you get a main course that serves 6. Watching your figure? This gluten free recipe has 411 calories, 23g of protein, and 23g of fat per serving. 22 people were impressed by this recipe. It is an affordable recipe for fans of Mexican food. If you have heavy cream, extra virgin olive oil, canned black beans, and a few other ingredients on hand, you can make it. It is brought to you by Picky Palate. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. Black Bean and Corn Chicken Taco Bake, Cheesy Black Bean + Quinoa Taco Bake, and Chicken and Black Bean Taco Salad are very similar to this recipe.

Servings: 6

 

Ingredients:

1/4 cup sliced black olives

1/4 teaspoon freshly ground black pepper

15 ounce can black beans, drained and rinsed

5 corn tortillas, cut into eighths

2 tablespoons extra virgin olive oil

1 tablespoon ground cumin

1/2 cup heavy cream or sour cream

1/4 teaspoon kosher salt

1 cup mild salsa

1 cup shredded cheddar cheese

2 cups cooked, shredded chicken (I used rotisserie)

1 cup finely chopped white onion

Equipment:

oven

frying pan

bowl

Cooking instruction summary:

Preheat oven to 350 degrees F. Place olive oil into a 12 inch cast iron skillet over medium heat. Add onions and cook for 5 minutes, stirring often until softened. Add chicken, beans, olives and cut up tortillas. Stir to combined.Place salsa and cream into a medium bowl and add to skillet, stirring to combine. Stir in cumin, salt and pepper. Top with shredded cheese and bake for 20-25 minutes, until cheese is melted.Serve warm.

 

Step by step:


1. Preheat oven to 350 degrees F.

2. Place olive oil into a 12 inch cast iron skillet over medium heat.

3. Add onions and cook for 5 minutes, stirring often until softened.

4. Add chicken, beans, olives and cut up tortillas. Stir to combined.

5. Place salsa and cream into a medium bowl and add to skillet, stirring to combine. Stir in cumin, salt and pepper. Top with shredded cheese and bake for 20-25 minutes, until cheese is melted.

6. Serve warm.


Nutrition Information:

Quickview
410k Calories
23g Protein
23g Total Fat
28g Carbs
14% Health Score
Limit These
Calories
410k
21%

Fat
23g
36%

  Saturated Fat
10g
65%

Carbohydrates
28g
9%

  Sugar
3g
4%

Cholesterol
81mg
27%

Sodium
934mg
41%

Get Enough Of These
Protein
23g
47%

Phosphorus
370mg
37%

Fiber
7g
31%

Vitamin B3
5mg
25%

Selenium
17µg
24%

Calcium
228mg
23%

Vitamin B6
0.41mg
21%

Manganese
0.37mg
19%

Iron
3mg
18%

Magnesium
70mg
18%

Vitamin B2
0.29mg
17%

Potassium
582mg
17%

Vitamin A
746IU
15%

Zinc
2mg
15%

Folate
57µg
14%

Copper
0.26mg
13%

Vitamin B1
0.19mg
13%

Vitamin E
1mg
12%

Vitamin B5
0.86mg
9%

Vitamin C
4mg
6%

Vitamin K
6µg
6%

Vitamin B12
0.33µg
5%

Vitamin D
0.25µg
2%

covered percent of daily need
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Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

Food Joke

If there were no food left, what could people do? Country people could eat their forest preserves and city people could have their traffic jams.

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