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Creamy chicken enchilada black bean bowls served in a colorful dish

Creamy Chicken Enchilada Black Bean Bowls

This dish combines tender chicken, black beans, and fresh veggies in a creamy enchilada sauce topped with melted cheese, making it a satisfying and easy weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 can black beans, drained and rinsed
  • 1 piece bell pepper, diced Can substitute with corn or zucchini.
  • 1 cup cheddar cheese, shredded Reserve half for topping.
  • 1 cup enchilada sauce Homemade enchilada sauce can substitute if needed.
  • 1 cup cooked rice or quinoa
  • to taste salt and pepper
  • Spices (cumin, paprika, garlic powder) Adjust according to taste.
  • Chopped cilantro for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine shredded chicken, black beans, diced bell pepper, and half of the cheddar cheese with the enchilada sauce.
  3. Add cooked rice or quinoa and mix well.
  4. Season with cumin, paprika, garlic powder, salt, and pepper.
  5. Transfer the mixture into oven-safe bowls and top with the remaining cheddar cheese.
  6. Bake for 20 minutes or until the cheese is melted and bubbly.
  7. Garnish with chopped cilantro before serving.

Notes

Serve with optional toppings like sour cream, avocado, or sliced jalapeños. Leftovers can be stored in an airtight container for 3-4 days. Reheat in the microwave or oven.