Kitchen notes · a little help before you start

Black Bean Chicken Bake

Name: Black Bean Chicken Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 15.25 ounce canned white corn (drained, 1 can); 15 ounces canned black beans (drained and rinsed, 1 can); 4 ounce can diced green chiles (1 can); 1/4 cup finely chopped cilantro (or more for garnish); 1/4 cup finely chopped red onion (about 1/2 onion); 2 pounds chicken breast (see note); 1/2 tsp salt; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1 cup shredded cheddar cheese; 1 tbsp lime juice (about 1 lime)

Chicken under a colorful corn-and-bean topping makes a generous dinner, especially with cheddar melted across the top. Green chiles give it a savory bite, while fresh lime brightens the finish.

Prep: 10 min
Cook: 40 min
Total: 50 min
Original yield: Serves 4
Ingredients: 11 listed

Make it part of your week

Estimating…

DinnerSouthwestern AmericanChickenBeans & lentilsAmericanPrep: 15 minutes or lessTotal: 31–60 minutesBakingBaked & roasted

Recipe categories & planning details

Meal type: Dinner
Primary protein: Chicken · Beans & lentils
Cuisine: Southwestern American · American
Cooking method: Baking · Baked & roasted
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Mix the topping first

Combine corn, beans, chiles, cilantro and onion in a bowl before seasoning and laying out the chicken.

2. Season chicken on both sides

Coat breasts with salt, cumin and garlic powder before laying flat in the dish and adding topping.

3. Check the chicken internally

Bake until the chicken is fully cooked to the stated 165 degrees Fahrenheit before adding the lime finish.

Get to know the ingredients

Drained corn

Drain the canned white corn before mixing the topping; you can also use yellow corn instead.

Rinsed black beans

Drain and rinse the black beans before combining them with corn, green chiles, cilantro and onion.

Chicken thickness

Choose breasts that aren't too thick. You can pound or slice them to reduce thickness for more even cooking.

The last little job

Fresh lime after baking

Remove the cooked chicken from the oven, squeeze lime juice over the top and add extra cilantro for garnish.

A little more help as you go

Cheese covers the mixed topping

Spoon the corn-bean mixture over the chicken, then top the whole arrangement with cheddar before baking.

Refrigerate leftovers airtight

Store leftover chicken in an airtight refrigerator container for three to four days.

A few questions you might have

Does the lime juice bake with the chicken?

Keep it for squeezing over the finished dish after it comes out of the oven cooked through.

Can I use another cheese?

You can use a different cheese variety in place of cheddar for covering the corn and bean topping.

Is the onion cooked separately first?

Mix the finely chopped red onion directly into the corn-bean topping; no separate sauteing stage is given.

Can leftovers be frozen?

You can freeze leftovers airtight for up to a month, followed by reheating until warmed through.

How can I reheat refrigerated portions?

You can use the microwave or a covered dish in a 350-degree-Fahrenheit oven until the chicken is warmed through.

Any more cooking tips?

To help chicken cook more quickly and evenly, try using chicken breasts that are not too thick. Pound or slice them to reduce the thickness if needed. Substitutions: Yellow corn can be used instead of white corn; you can also use a different variety of cheese. How to Store: Refrigerate leftovers in an airtight container for 3 to 4 days. How to Freeze: Freeze leftovers in an airtight container for up to 1 month. How to Reheat: Reheat in the microwave until warmed through or covered in a 350ºF oven. How to Scale: To scale up, use a larger baking dish or make the recipe in two baking dishes. Scale down by using a smaller baking dish.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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