Black bean and chicken chilaquiles is a traditional and simple Mexican breakfast casserole that incorporates black beans. Chilaquiles can be served with fresh greens and avocado.
To prepare the chilaquiles, coat a large nonstick skillet with cooking spray. Over medium-high heat, sauté 1 cup of thinly sliced onion for five minutes or until lightly browned. Add five minced cloves of garlic and sauté for one minute. Add 2 cups of cooked shredded chicken breast, and cook 30 seconds. Transfer the chicken mixture to a medium bowl and stir in one 15-ounce can of black beans.
Add 1 cup of fat-free chicken broth and one 7 3/4-ounce can of salsa de chile fresco to the pan, and bring the liquid to a boil. Reduce the heat and simmer the broth mixture for five minutes, stirring occasionally.
Cut 15 corn tortillas into 1-inch strips. Spray an 11x7-inch glass baking dish with cooking spray, then place half of the tortilla strips in the bottom. Spoon half of the chicken mixture evenly over the tortilla strips. Top with another layer of tortillas and the remaining chicken mixture. Pour the broth mixture evenly over the casserole.
Sprinkle the casserole with 1 cup of queso blanco cheese. Bake the dish at 450 degrees Fahrenheit for about 10 minutes until cheese is melted and the tortillas are lightly browned.
To make an alternate recipe for black bean casserole, in a medium bowl, combine two 15-ounce cans of rinsed black beans, 1 cup of marinara sauce, 1 chopped sweet onion, 1/2 teaspoon of garlic powder and 2 tablespoons of brown sugar. Pour the mixture into a casserole dish and bake covered at 400 degrees Fahrenheit for one hour.