Protein Burrito Casserole
This cheesy, protein-packed burrito casserole features layers of shredded chicken, rice, black beans, corn, and a melty cheese topping, all baked to bubbly perfection. It's a satisfying comfort food that comes together easily.
Ingredients
For the Casserole
- 2 cups cooked chicken, shredded Leftover rotisserie chicken can be used.
- 2 cups cooked rice Brown rice can be used for extra fiber.
- 1 can black beans, rinsed and drained Pinto or kidney beans can be substituted.
- 1 cup corn kernels
- 1 cup salsa Mild, medium, or hot depending on preference.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper Adjust according to taste.
- 2 cups shredded cheese (cheddar or Mexican blend) Dairy-free cheese can be used for a dairy-free version.
For Serving (optional)
- to taste Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little oil or nonstick spray.
- In a large bowl, combine the shredded chicken, cooked rice, drained black beans, corn, salsa, cumin, chili powder, salt, and pepper. Mix until ingredients are evenly distributed.
Layering and Baking
- Spread half of the mixture evenly in the greased baking dish.
- Sprinkle half of the shredded cheese over the first layer of mixture.
- Add the remaining chicken and rice mixture on top, spreading it evenly, then finish with the rest of the cheese.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly. Let rest for 5 minutes before serving.
Notes
Serve with lime wedges, extra salsa, or a simple green salad for a complete meal. For a crispier top, broil for 1–2 minutes at the end of baking. Leftovers can be refrigerated for 3–4 days or frozen for 2–3 months.