Ingredients
Scale
- 1 lb cooked and diced chicken tenderloins
- 1 can (14.5 oz) black beans
- 1 can (14.5 oz) diced tomatoes
- 1 small white onion
- 1 red bell pepper
- ½ packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- Juice of 1 lime
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse and strain the black beans, then chop the onion and red bell pepper.
- In a mixing bowl, combine cooked chicken, sour cream, lime juice, diced tomatoes, and taco seasoning. Mix gently with a spatula.
- Fold in half of the shredded cheddar cheese.
- Spray a 9×13 inch casserole dish with non-stick spray. Layer the bottom with black beans, onions, and bell peppers.
- Pour the chicken mixture over the veggies and spread evenly.
- Top with remaining cheddar cheese and garnish with chopped green onions.
- Bake for 28-30 minutes until cheese is bubbly and golden brown.
- Serve hot with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 78mg