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Protein-Packed Burrito Bake

A wholesome, cheesy, and vibrant casserole combining tender chicken, black beans, corn, and rice for a complete healthy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 3 cups cooked rice white or brown
  • 3 cups cooked chicken breast shredded
  • 1 can black beans 15oz, rinsed and drained
  • 1 cup sweet corn frozen, fresh, or canned
  • 1 red bell pepper diced
  • 0.5 cup red onion finely diced
  • 1 cup salsa medium chunk
  • 0.5 cup Greek yogurt plain
  • 2 tbsp taco seasoning
Toppings
  • 1.5 cups cheddar cheese shredded, or Mexican blend
  • 2 tbsp fresh cilantro chopped
  • 2 green onions sliced

Equipment

  • 9x13 Baking Dish
  • Large mixing bowl
  • Cutting Board
  • Colander

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine cooked rice, shredded chicken, black beans, corn, red bell pepper, and onion.
  3. Add salsa, Greek yogurt, and taco seasoning to the bowl. Mix well until all ingredients are evenly coated.
  4. Transfer the mixture to the prepared baking dish and spread into an even layer.
  5. Top evenly with shredded cheese.
  6. Bake for 25-30 minutes until cheese is melted and bubbly.
  7. Garnish with fresh cilantro and green onions before serving.

Notes

Leftovers store well in the fridge for up to 4 days.