Baked Black Bean and Salsa Chicken

See that corn up there?!?  The “summer price” of $.25/ear is here a bit early this year!  I couldn’t help myself and snagged a few for this week.  The boys L-O-V-E corn and I love watching them munch it off the corn.  It’s sorta cute!

This *might* just become my new “go-to” meal.  It’s way low maintenance…as long as you get it into the oven in time!  It was delicious according to all 4 “table food eating” members of the family!  Totally passed the “kid test!”

(Also, I would totally do this in the slow cooker, except I don’t like the way chicken breasts turn out when slow-cooked. They get a funny texture. And I’m not a fan!)

Ingredients
1 1.3 lb package chicken breasts ($2.32) Other chicken cuts would totally work!
1 1/2 cups salsa ($1) Bought recently on sale, plus store promotion and coupon
2 cups cooked black beans ($.40)
1 teaspoon ground cumin ($.05)
1 teaspoon garlic powder ($.05)
Salt and pepper to taste
1 cup rice ($.20)
4 ears corn ($1)

Directions
1. Place the chicken breasts into an 8×8 inch glass baking dish. Pour the salsa over the top and then stir in the black beans, cumin and garlic powder. Sprinkle with a little salt and pepper. Bake at 350 for 55-60 minutes, or until chicken is no longer pink in the middle. Dice the chicken and mix it all up with the salsa and black beans.
2. Prepare rice as directed on package.
3. Remove husks and threads, then boil the ears of corn for 4 to 6 minutes.
4. Serve Black Bean and Salsa Chicken on Rice with Corn Cobs.

Cost $5.02

Print This Post

See more $5 Dinners Popular Recipes here

Comments

  1. Megan says

    I wonder if I could do this with some precooked shredded chicken. Instead of putting it in the oven maybe warm it up in a pan on the stove? That would make it even lower maintenance.

  2. says

    Ha! I totally do something like this in the slow cooker. Mine goes – put in frozen chicken, dump a jar of salsa & half a can of black beans in, and cook. Then I shred the chicken just before serving. We usually use it in chicken tacos or over rice.

  3. Maureen says

    Note – if you put the chicken breasts in slow cooker while frozen then after cooked cut up to bite size pieces – it keeps the chicken from cooking too fast. I do this with a crockpot chicken chile recipe – it is great – even my grandkids like it.

  4. Shannon says

    Hi Erin and All,
    This dish ways a life saver tonight!! I had a whole chicken I had to cook tonight or it was going to go bad. I had it cooking nit knowing what I was going to do with it. I had put some rice on and thought somehow I pull a meal together with this. I just needed the right inspiration. I pulled up your site to see what help I could find. I couldn’t believe what was right on the front page! This wonderful dish. :) I thought, I” can do this for dinner!” I have to confess I got a little worried when I realized I only had uncooked DRY beans! OH, NO. So I went to the frig to see what was there. God so good! I had a jar of leftover south west bean soup. BINGO. I took the chicken I had cooked thrown it in a pan with the thick bean soup, what salsa I had left, a little canned corn, and come diced tomatoes, the last dash of my cumin and YUM! I had dinner made. Not the exact recipe, but you gave me the inspiration I need to get dinner on the table for my family. Thanks a heap! Keep up the good work. God bless. :)

  5. becky says

    I am wondering if you could dice the chicken first to speed up cooking time? Or would chicken cook through before beans have warmed through? Hmm…what about tenders??? not a big deal, I’m SOO making this tonight!!
    Btw, the chicken taco bake was a HUGE success with my husband. He ate it on chips with cheese…nacho style in the oven probably 5 nights until it was gone!

  6. says

    This is great. Imagine if the chicken breasts were on sale… you could probably make it for even less than $5. I’m always a fan of thighs and legs – the are also a really good deal.

  7. Skeemer118 says

    My husband went nuts over this dish last night. I smothered it in cheddar cheese & he ate tortilla chips with it. He told me this recipe was a keeper! Thanks!

  8. prolifeJenn says

    am embarrassed to admit i am confused on the ingredients written:
    “1 1.3 lb package chicken breasts ($2.32) Other chicken cuts would totally work!
    1 1/2 cups salsa” —- 11 pounds of chicken or 1 pkg of 1.3 pounds AND 1.5 cups salsa or a half cup salsa.

    very new to cooking dinner for non-toddlers and loving your site, your ideas, planning. keep it coming………. maybe i’ll be able to flow one day and not be so dumb.

  9. Taylor says

    Googled “chicken, black beans, and salsa,” and this recipe was a few down on the list. We made it with hot salsa, and we loved it! One dish – super easy! Adding this keeper to our meal rotation! Thank you!!!

Leave a Reply

Your email address will not be published. Required fields are marked *