Ingredients
Scale
- 1 lb cooked and diced chicken tenderloins
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 small white onion, diced
- 1 red bell pepper, diced
- ½ packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- Juice of 1 lime
- 2 tbsp diced green onions
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine cooked chicken, sour cream, lime juice, diced tomatoes, and taco seasoning until well mixed. Fold in half of the cheddar cheese.
- In a greased 9×13 inch casserole dish, layer black beans, diced onion, and red bell pepper.
- Spread the chicken mixture on top of the vegetables evenly.
- Top with remaining cheddar cheese and sprinkle with green onions.
- Bake for 28-30 minutes until the cheese is bubbly and golden brown.
- Serve hot with optional toppings like avocado slices, jalapeños, or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 355
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg