Friday, February 15, 2013

Weeknight Dinner: Black Bean & Chicken Mexican Casserole

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Last year around this time, my office sponsored a "Biggest Loser" competition.  It was based on a percentage of weight loss and I knew, once looking at the competition, it wouldn't be worth it for me to buy in.  But, that didn't mean I couldn't do my own few months of challenges!  One of my best girl friends, A, was in the competition so it made it easy for me to encourage her; her changes inspired me, too!

Fast forward one year and while we are both a lot healthier, neither of us are perfect.  Okay, who is?  It's always going to be a process but if I'm serious about being MORE in 2013, than I have to focus on every aspect of my life, including my health!  When A approached me about doing a repeat challenge for the two of us, I was all for it!

Starting this week and for the next 12 weeks, we're going to put a renewed focus on being healthy.  Healthy isn't just eating fewer calories but also exercising and making sure we're eating an appropriate amount of fruit and vegetables and drinking lots of water.  We each have different goals, but the important thing is we're doing it together.  And now that I've told all of you, we will be much more accountable to you, to each other, and to ourselves. 

Black Bean & Chicken Mexican Casserole (adapted from Weight Watchers)
Serves:  4
2 cups cooked chicken, pulled
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon chili powder
1 can (14 ounces) black beans, drained and rinsed
1 can (14 ounces) petite diced tomatoes with chipotle peppers
4 8-inch tortillas
1 cup Mexican cheese blend
1/2 cup low-fat sour cream
4 tablespoons green onions, chopped

Preheat oven to 375 degrees F.  Combine chicken, cumin, paprika, and chili powder in a large bowl until well combined.  Add black beans and stir.  Reserve 1/4 cup of petite diced tomatoes with chipotle.  Pour the rest into the chicken mixture and stir.

In a 9-inch round casserole dish, place the reserved tomatoes.  Top with a tortilla.  Layer one-third of the chicken mixture.  Add another tortilla.  Layer a second third of the chicken mixture.  Top with a tortilla.  Layer the remaining chicken mixture.  Place tortilla on top and cover this tortilla with cheese.  Bake for 20 minutes, until fully warmed through.

To serve, cut into 4 servings.  Top each with 2 tablespoons sour cream and 1 tablespoon green onions.  Serve immediately. 
Until the next time my oven is on...


  1. Now this is probably one WW meal I could make for the family and they'd never know it was low cal. I'm trying to do better too, but food blogging isn't exactly conducive to weight loss. Well, that's my excuse.

  2. HI Danielle!
    What a wonderful resolution! Oftentimes, we get too caught up in the number on that darn scale and counting calories when trying to lose weight. However, I've learned that proper nutrition, exercise, reducing stress by making simple changes and enjoying life are key components in sustaining the weight loss goal. It's about enjoying the whole process of becoming healthier and not being miserable. That's why I LOVE your comprehensive focus on being healthy and strive to make it a lifestyle change. It's a reminder we can all use and thank you for sharing. We can all keep each other accountable! This recipe sounds wonderful! Hearty and satisfying ;)

  3. This looks absolutely delicious! I am a lover of all things casserole and Mexican influenced! Good luck with your healthy changes!

    1. Thanks Reeni! I feel like we're always trying for healthy's such a balance.

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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