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The Spicy One-Pan Mexican Chicken and Black Bean Casserole is a vibrant and flavorful dish that brings the essence of Mexican cuisine right to your dinner table. Combining tender chicken, hearty black beans, and a medley of colorful vegetables, this dish is a feast for the senses. The best part? It’s all made in one pan, making cleanup a breeze and allowing you to enjoy more time with family or friends.

One-Pan Mexican Chicken and Black Bean Casserole

Elevate your dinner routine with this Spicy One-Pan Mexican Chicken and Black Bean Casserole! This vibrant dish is packed with tender chicken, hearty black beans, and colorful veggies, all made in just one pan for easy cleanup. Perfect for busy nights, it's a flavorful, nutritious meal that satisfies both hunger and health goals. Enjoy the delicious blend of spices, and pair it with a light salad or rice for a complete meal. Discover the joy of simple, wholesome cooking!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 can (15 oz) black beans, drained and thoroughly rinsed

1 cup corn (can be fresh, frozen, or canned)

1 cup diced tomatoes (either canned or fresh)

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

½ tsp dried oregano

Salt and pepper to taste

1 cup shredded cheese (your choice of cheddar or Mexican blend)

½ cup fresh cilantro, chopped (optional, for garnishing)

Juice of 1 lime

1 tbsp olive oil

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) so it reaches the right temperature while you're preparing the casserole.

    Sauté the Vegetables: In a large, oven-safe skillet or pan, heat the olive oil over medium heat. Add the chopped onion, diced bell pepper, and minced garlic. Sauté the vegetables for about 5-7 minutes or until they become soft and fragrant.

      Brown the Chicken: Add the diced chicken to the skillet with the sautéed vegetables. Season the mixture with salt, pepper, cumin, chili powder, smoked paprika, and oregano. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is nicely browned on all sides.

        Mix the Ingredients: Incorporate the black beans, corn, and diced tomatoes into the skillet. Stir everything well to ensure that all the ingredients are evenly mixed.

          Add Lime Juice: Squeeze the juice of one lime directly into the skillet, mixing gently to combine the flavors.

            Top with Cheese: Evenly distribute the shredded cheese over the top of the chicken and bean mixture, allowing it to create a bubbly cheesy layer as it bakes.

              Bake: Carefully transfer the skillet to the preheated oven. Bake for about 20-25 minutes, or until the cheese is melted and bubbly, creating a delicious golden crust on top.

                Garnish and Serve: After removing the skillet from the oven, allow it to cool for a few minutes. If desired, garnish with freshly chopped cilantro for an extra burst of flavor. Serve hot, and enjoy your delightful one-pan dish!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                    - Presentation Tips: For an attractive presentation, serve the casserole directly from the skillet or scoop into individual bowls. Add lime wedges on the side for an added zesty touch.