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Chicken Black Bean Taco Bake

My Chicken Black Bean Taco Bake makes the perfect weeknight dinner, done in about 30 minutes!

Chicken Black Bean Taco Bake

Deciding what to make for dinner in the summer can be a complete drag. Who feels like cooking when it’s so hot and the kids are home. Seems like there’s not much time right?! We are on the go, in the pool and the last thing I feel like doing is spending a long time in the kitchen. This simple skillet dinner is literally one the the easiest dinners to prepare and my kids….and husband love it. Score!!

You won’t be spending more than 10 minutes prepping this dish then it’s in the oven for about 20 minutes. Done and done.

Enjoy one of our favorite quick fix meals.

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Start by adding some lovely chopped white onions to your hot cast iron skillet. Any oven proof skillet will work if you don’t have a cast iron one.

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Saute until these babies are nice and softened.

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Add your cooked shredded chicken breast. It’s so nice to have shredded chicken breast in your freezer ready for using. Pick up a rotisserie chicken from the grocery store, carve it and place the chicken in Ziploc bags in the freezer. Sure makes my life easier, lol!

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Add your black beans next.

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Cut 5 tortillas into little triangles. Any shape will do. I just cut each tortilla into eighths.

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Add them right to the skillet.

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Give a little mix.

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Add your salsa/cream mixture. Mmmmm!!

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Some ground cumin and seasonings up next!

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Cheese please! Bake and get ready to devour ๐Ÿ™‚

Chicken Black Bean Taco Bake


Chicken Black Bean Taco Bake

Chicken Black Bean Taco BakePrep time: 10 min | Cook time: 20 min | Total time: 30 min


  • 2 tablespoons extra virgin olive oil
  • 1 cup finely chopped white onion
  • 2 cups cooked, shredded chicken (I used rotisserie)
  • 15 ounce can black beans, drained and rinsed
  • 1/4 cup sliced black olives
  • 5 corn tortillas, cut into eighths
  • 1 cup mild salsa
  • 1/2 cup heavy cream or sour cream
  • 1 tablespoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded cheddar cheese


  1. 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.
  2. 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.
  3. Serve warm.

Makes 6 Servings


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39 Responses | Comments RSS

  1. 1

    Yummy and quick and easy – great recipe!

  2. 2

    I want to dive into a plate of this right now!

  3. 3
    Tieghan says:

    I am with Liz!! This sounds so good!

  4. 4

    I love how quickly this comes together! I want to faceplant into all that cheese!

  5. 5
    Maria says:

    Great weeknight dinner!

  6. 6

    omg. the cheese is killing me!! looks so good!

  7. 7
    Naomi says:

    I’m all for easy 30minute weeknight meals! So great.

  8. 8

    Wow! Pass me a fork, please!!!

  9. 9

    I cant wait to try this! It looks amazing!!

  10. 10

    This looks great! My husband swears up and down he doesn’t like black beans(even though he’s never tried them), but I bet if I make this for him, he will change his mind. Hee hee ๐Ÿ™‚

  11. 11
    Jennifer says:

    This looks delicious. We love any kind of tex-mex-y dishes. And I have a new cast-iron skillet to baptize!

  12. 12

    My boys and I would devour this! Looks easy and awesome!

  13. 13
    marla says:

    This looks great Jenny! Gonna try this weekend ๐Ÿ™‚

  14. 14
    Karen says:

    Definitely going to make this one…may use my homemade tomatillo sauce instead of the salsa…but yum!!!!! Thank you!

  15. 15
    Gaby says:

    This has to be on my menu soon!

  16. 16

    The perfect cheesy weeknight meal!!

  17. 17

    Now this is my kind of meal! Yum!

  18. 18
    Hilda says:

    These were so good and super easy to make. They are going in our weeknight dinner rotation. Thanks!!

  19. 19

    I think I might be drooling a little bit… this looks and sounds so yummy! *Pinned*

  20. 20
    Kat says:

    I made this for dinner last night, and it was very good! I look forward to making it again.

  21. 21

    This dish sounds fabulous and so easy to put together. Got to try it!

  22. 22

    Making this for tonights dinner!! Yumm!

  23. 23

    I want to dive head first into that skillet!! Woman, what you do to me and my grumbling tummy!!!

  24. 24
    JoeyfromSC says:

    wow, it looks delicious! I made something similar to this today by winging it haha..I love some of your additions that I didn’t think of though! thanks for sharing!!


    • 24.1
      JoeyfromSC says:

      P.S. I did serve sliced avocado on the side..I wanted to make a small salad, but was out of lettuce lol

  25. 25

    My mouth is salivating just looking at this!

  26. 26
    Deborah says:

    My family would love this!!

  27. 27
    KianaInFlorida says:

    Looks so good.Can’t wait to make tomorrow

  28. 28
    Melissa says:

    made this dish tonight. It wAs delicious. My family loved it.

  29. 29
    chele says:

    I don’t have a cast iron skillet….could I make this in a casserole dish? Thanks!

  30. 30

    Great for dinner, this was loved by everyone in my house, even the picky eater. It’s a nice blend with salsa and the sour cream. I would recommend this recipe to anyone who wants Mexican food a little different.

  31. 31
    Maureen creegan says:

    Can you use Half and half?

  32. 32
  33. 33
    Steve says:

    Wife and I love it! I use med. salsa and add hot green chiles. We like spicy

  34. 34

    […] Recipe and photo courtesy of Picky Palate […]

  35. 35
    Wayne says:

    This looks great but sadly can’t read the recipe because of the type….help please

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!