18 Flavorful Chicken and Black Bean Recipes for Busy Cooks

Busy weeknights call for quick, flavorful dinners—and these 18 chicken and black bean recipes deliver just that! Whether you’re craving zesty tacos, hearty soups, or protein-packed bowls, we’ve got a fuss-free dish to satisfy every craving. Ready to spice up your meal rotation? Dive into these easy, delicious recipes that’ll have dinner on the table in no time.

Spicy Chicken and Black Bean Enchiladas

These Spicy Chicken and Black Bean Enchiladas are a fiesta of flavor—packed with smoky heat, melty cheese, and a saucy kick that’ll have everyone reaching for seconds.

• 2 cups shredded cooked chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 (6-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (for garnish)

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix chicken, black beans, corn, green chiles, cumin, chili powder, smoked paprika, and salt.
3. Warm tortillas for 20 seconds in the microwave to make them pliable. Spoon 1/3 cup of the chicken mixture down the center of each tortilla, then roll tightly and place seam-side down in the baking dish.
4. Pour enchilada sauce evenly over the top, then sprinkle with Monterey Jack cheese.
5. Bake for 20–25 minutes until the cheese is bubbly and edges are lightly browned. Garnish with cilantro.

The smoky paprika and green chiles add depth to every bite, while the gooey cheese pulls make these enchiladas irresistible. Tip: For extra heat, stir 1/2 tsp cayenne pepper into the filling!

Grilled Chicken and Black Bean Salad

This zesty, protein-packed salad is a weeknight hero—ready in 30 minutes and packed with smoky grilled flavor and fresh crunch.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp honey
• 1 avocado, diced

Instructions:

1. Prep the chicken: Rub chicken breasts with 1 tbsp olive oil, then season evenly with 1 tsp chili powder, 1 tsp cumin, and 1/2 tsp salt.
2. Grill: Heat grill or grill pan to medium-high. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Toss salad: In a large bowl, combine black beans, cherry tomatoes, red onion, cilantro, 2 tbsp lime juice, and 1 tbsp honey. Gently fold in avocado.
4. Serve: Divide salad among plates and top with sliced chicken.

The contrast of smoky-spiced chicken with the bright, creamy avocado and tangy lime dressing makes every bite irresistible. Tip: For extra crunch, sprinkle with toasted pepitas or tortilla strips right before serving.

Slow Cooker Chicken and Black Bean Chili

This hearty chili is a set-it-and-forget-it dream, with tender chicken, smoky spices, and creamy black beans simmering together effortlessly.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup frozen corn kernels
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups low-sodium chicken broth
• 1 tbsp lime juice
• Fresh cilantro and sour cream (for serving)

Instructions:

1. Add chicken thighs, black beans, diced tomatoes, corn, onion, and garlic to a 6-quart slow cooker.
2. In a small bowl, whisk together tomato paste, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper with chicken broth. Pour over ingredients in the slow cooker.
3. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until chicken shreds easily with a fork.
4. Remove chicken, shred with two forks, and return to the pot. Stir in 1 tbsp lime juice.
5. Serve topped with fresh cilantro and a dollop of sour cream.

The smoky paprika and lime juice give this chili a bright, complex kick that’ll have everyone asking for seconds.

Tip: For extra depth, toast the chili powder and cumin in a dry skillet for 30 seconds before adding to the broth.

Chicken and Black Bean Tacos with Lime Crema

These Chicken and Black Bean Tacos with Lime Crema are a weeknight hero—packed with smoky spice and bright, creamy tang for a meal that feels fresh but effortless.

• 1 lb boneless, skinless chicken thighs, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced red onion
• Lime wedges, for serving

1. Heat olive oil in a large skillet over medium-high. Add chicken, cumin, smoked paprika, garlic powder, and salt. Cook for 6–8 minutes, stirring occasionally, until chicken is browned and cooked through.
2. Stir in black beans and cook for 2 minutes just to warm through.
3. In a small bowl, whisk sour cream and lime juice until smooth.
4. Fill warm tortillas with chicken-bean mixture, then drizzle with lime crema. Top with cilantro and red onion. Serve with lime wedges.

The lime crema cuts through the smoky spices perfectly, while the black beans add just the right heartiness. Tip: Char the tortillas lightly over a gas burner for extra flavor!

One-Pot Chicken and Black Bean Rice

This hearty one-pot wonder combines tender chicken, smoky black beans, and fluffy rice for a fuss-free meal that’s packed with flavor—minimal cleanup required!

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup long-grain white rice, rinsed
• 1 (15-oz) can black beans, drained and rinsed
• 1 3/4 cups chicken broth
• 1/4 cup chopped fresh cilantro (plus extra for garnish)
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same pot, add onion, bell pepper, and 3 minced garlic cloves. Cook for 3 minutes until softened. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add rice, black beans, and 1 3/4 cups chicken broth, scraping up any browned bits. Return chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
4. Remove from heat. Stir in 1/4 cup cilantro and let sit, covered, for 5 minutes. Serve with lime wedges and extra cilantro.

The smoky paprika and lime brighten up the rich chicken and beans, while the rice soaks up every bit of flavor. Tip: For a crispier finish, uncover the pot for the last 2 minutes of cooking to let the rice toast slightly at the bottom.

Chicken and Black Bean Stuffed Peppers

These hearty stuffed peppers are packed with tender chicken, smoky black beans, and just the right amount of spice—perfect for a satisfying weeknight meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken
• 1 cup cooked black beans, rinsed and drained
• 1/2 cup diced yellow onion
• 1/2 cup corn kernels (fresh or frozen)
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mild salsa
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Place hollowed-out peppers in a baking dish, cut side up.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced yellow onion and cook until soft, about 3 minutes. Add ground chicken, breaking it apart with a spoon, and cook until no longer pink, 5–6 minutes.
3. Stir in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add black beans, corn, and 1/2 cup salsa, cooking for 2 more minutes.
4. Divide the filling evenly among the peppers, top with Monterey Jack cheese, and bake for 20–25 minutes until peppers are tender and cheese is bubbly.
5. Garnish with cilantro if desired and serve warm.

The smoky-spiced filling pairs perfectly with the sweet roasted peppers, and the melted cheese adds a gooey finish that’s downright irresistible.

Tip: For extra char, broil the peppers for 1–2 minutes at the end—just keep an eye on them!

Chicken and Black Bean Quesadillas

These quesadillas are packed with smoky-spiced chicken, creamy black beans, and melty cheese—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 2 cups shredded cooked chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced red onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 large flour tortillas (10-inch)
• 2 tbsp olive oil, divided

Instructions:

1. In a bowl, combine chicken, black beans, Monterey Jack, cheddar, red onion, cumin, smoked paprika, garlic powder, and salt. Mix well.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Place one tortilla in the skillet, spread half the filling evenly over one side, then fold the tortilla in half. Press gently with a spatula.
3. Cook for 3–4 minutes per side until golden and crispy, flipping once. Repeat with remaining tortillas and filling, adding the remaining 1 tbsp oil for the second quesadilla.
4. Let cool for 1 minute, then slice into wedges and serve.

The smoked paprika and cumin give these quesadillas a deep, savory flavor that pairs perfectly with the gooey cheese and tender beans.

Tip: For extra crunch, cook the quesadillas in a dry pan for an extra minute on each side.

Chicken and Black Bean Soup with Cilantro

This hearty soup is packed with smoky spices, tender chicken, and creamy black beans—finished with a bright pop of fresh cilantro for the perfect balance.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 4 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 lb boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp chili powder; cook for 30 seconds until fragrant.
2. Pour in the chicken broth and add the black beans and chicken thighs. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
3. Remove the chicken, shred it with two forks, and return it to the pot. Stir in 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup cilantro, and 1 tbsp lime juice. Simmer uncovered for 5 minutes.

The smoky spices and tangy lime make this soup feel like a cozy hug with a zesty kick—ideal for busy weeknights when you crave big flavor fast.

Tip: For extra richness, swirl in a dollop of sour cream or avocado slices before serving.

Chicken and Black Bean Burrito Bowls

These hearty burrito bowls are packed with smoky-spiced chicken, creamy black beans, and fresh toppings—perfect for a fuss-free weeknight meal that feels like a fiesta.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 (15-oz) can black beans, rinsed and drained
• 1 cup cooked white rice
• 1/2 cup salsa
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and sprinkle with 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
2. Stir in black beans and cook for 2 minutes just to warm through.
3. Divide rice among bowls. Top with chicken-bean mixture, then drizzle with 1/2 cup salsa and 1/4 cup sour cream. Garnish with cilantro and serve with lime wedges for squeezing.

The smoky cumin and paprika in the chicken pair perfectly with the cool, tangy toppings—every bite is a balance of bold and bright flavors.

Tip: For extra crunch, add a handful of crushed tortilla chips right before serving.

Chicken and Black Bean Casserole with Cornbread Topping

This hearty casserole combines tender chicken, smoky black beans, and a golden cornbread crust for the ultimate comfort food mashup.

Ingredients:

• 2 cups shredded cooked chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 cup sour cream
• 1 (8.5 oz) box cornbread mix
• 1/3 cup milk
• 1 egg
• 1 tbsp honey
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a large bowl, mix chicken, black beans, corn, green chiles, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and sour cream. Spread evenly in a greased 9×13″ baking dish.
2. In another bowl, whisk cornbread mix with milk, egg, and 1 tbsp honey until just combined. Pour over chicken mixture, spreading gently to cover.
3. Sprinkle cheddar cheese on top. Bake 30-35 minutes until cornbread is golden and a toothpick comes out clean.

The magic happens when the cheesy cornbread soaks up just enough savory juices from the filling below – every bite is pure cozy perfection.

Tip: For extra crunch, sprinkle sliced jalapeños over the cheese before baking.

Chicken and Black Bean Nachos with Guacamole

These Chicken and Black Bean Nachos with Guacamole are the ultimate crowd-pleaser—loaded with smoky-spiced chicken, melty cheese, and creamy homemade guac for the perfect bite every time.

• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) bag tortilla chips
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced red onion
• 1 jalapeño, thinly sliced (optional)
• 1 batch guacamole (store-bought or homemade)

1. Preheat oven to 400°F. In a skillet over medium heat, warm olive oil. Add chicken and cook for 5–6 minutes until no longer pink. Stir in chili powder, cumin, smoked paprika, and salt; cook 1 minute more.
2. On a large baking sheet, spread tortilla chips in an even layer. Top with black beans, cooked chicken, and Monterey Jack cheese.
3. Bake for 8–10 minutes until cheese is bubbly. Remove from oven and sprinkle with cilantro, red onion, and jalapeño (if using). Dollop with guacamole.

The magic here? The smoky-spiced chicken pairs perfectly with the cool, creamy guacamole—no sad, soggy chips thanks to quick baking!

Tip: For extra crunch, broil the nachos for 1–2 minutes at the end (watch closely!).

Chicken and Black Bean Stir-Fry with Bell Peppers

This Chicken and Black Bean Stir-Fry with Bell Peppers is a quick, protein-packed weeknight dinner that’s loaded with bold flavors and colorful veggies—ready in under 30 minutes!

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 (15 oz) can black beans, drained and rinsed
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro (for garnish)

1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Toss in the bell peppers and cook for 3–4 minutes until slightly softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Return the chicken to the skillet, along with the black beans, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp cumin, and 1/2 tsp smoked paprika. Stir well and cook for 2–3 minutes until everything is heated through and coated in the sauce.
4. Garnish with cilantro and serve immediately over rice or quinoa.

The smoky-sweet glaze clinging to tender chicken and crisp-tender peppers makes this stir-fry irresistibly satisfying—plus, the black beans add a hearty, fiber-rich twist!

Tip: For extra kick, add a diced jalapeño with the bell peppers or a splash of lime juice at the end.

Chicken and Black Bean Empanadas

These flaky, golden empanadas are packed with juicy chicken, smoky black beans, and just the right amount of spice—perfect for a handheld weeknight dinner or game-day snack.

Ingredients:

• 2 cups cooked shredded chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add red onion, red bell pepper, and garlic; sauté for 3 minutes until softened.
3. Stir in shredded chicken, black beans, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, then remove from heat.
4. Place empanada dough discs on the prepared sheet. Spoon 2 tbsp filling onto one half of each disc. Fold dough over, crimp edges with a fork, and brush with beaten egg.
5. Bake for 20–25 minutes until golden and crisp. Let cool slightly before serving.

The smoky cumin and paprika in the filling pair perfectly with the buttery crust—these disappear fast! Tip: For extra crunch, spritz the empanadas lightly with oil before baking.

Chicken and Black Bean Skillet with Quinoa

This one-pan wonder packs protein, fiber, and bold Southwest flavors—perfect for busy weeknights when you want hearty and healthy in a hurry.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 lb boneless, skinless chicken thighs, diced
• 1 tbsp olive oil
• 1 small red bell pepper, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 3/4 cups low-sodium chicken broth
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until browned, stirring occasionally.
2. Add bell pepper, black beans, cumin, smoked paprika, garlic powder, and salt. Stir and cook for 1 minute until fragrant.
3. Pour in quinoa and chicken broth, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
4. Fluff with a fork, then top with cilantro and serve with lime wedges.

The quinoa soaks up all the smoky-spiced pan juices, making every bite extra flavorful without extra effort.

Tip: For a crisp finish, broil the skillet uncovered for 2–3 minutes before serving.

Chicken and Black Bean Burgers with Chipotle Mayo

These Chicken and Black Bean Burgers pack a smoky, satisfying punch with chipotle mayo—perfect for shaking up burger night!

• 1 lb ground chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/3 cup mayonnaise
• 1 tbsp minced chipotle in adobo sauce
• 1 tsp lime juice
• 4 burger buns, toasted

1. In a bowl, mash half the black beans with a fork. Add ground chicken, remaining whole beans, panko, egg, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Mix gently until combined.
2. Shape into 4 patties (about 1/2-inch thick). Heat 1 tbsp olive oil in a skillet over medium. Cook patries for 5–6 minutes per side, until internal temp reaches 165°F.
3. Stir together mayonnaise, 1 tbsp minced chipotle, and 1 tsp lime juice. Spread on toasted buns, then top with patties.

The crispy-edged patties stay juicy thanks to the beans, while the smoky mayo adds just the right kick. Tip: For extra texture, top with sliced avocado or crunchy slaw.

Chicken and Black Bean Dip with Tortilla Chips

This creamy, smoky dip is a crowd-pleaser—packed with tender chicken, black beans, and just the right amount of spice. Perfect for game day or a cozy night in!

Ingredients:

• 2 cups shredded cooked chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup salsa (mild or medium)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• Tortilla chips, for serving

Instructions:

1. Preheat oven to 375°F. In a large bowl, mix shredded chicken, black beans, sour cream, Monterey Jack cheese, salsa, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp salt until fully combined.
2. Transfer the mixture to a greased 8-inch baking dish and spread evenly. Bake for 20 minutes until bubbly and lightly golden on top.
3. Serve warm with tortilla chips for scooping.

The smoked paprika adds a subtle depth to this dip, while the melted Monterey Jack keeps it irresistibly gooey. Trust us—it disappears fast!

Tip: For extra kick, swap in pepper Jack cheese or add a diced jalapeño to the mix.

Chicken and Black Bean Fajitas with Salsa

These fajitas are a weeknight hero—juicy chicken, smoky black beans, and fresh salsa come together in under 30 minutes for a meal that’s as vibrant as it is satisfying.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• 1 cup fresh salsa (store-bought or homemade)
• 1/4 cup chopped fresh cilantro (optional)
• Lime wedges, for serving

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken strips and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the bell pepper and onion, cooking for 4–5 minutes until softened. Stir in the black beans, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cook for 2 minutes until fragrant.
3. Return the chicken to the skillet and toss everything together for 1–2 minutes to heat through.
4. Serve the mixture in warm tortillas, topped with salsa, cilantro (if using), and a squeeze of lime.

The smoky-spiced black beans add depth to these fajitas, while the bright salsa keeps every bite fresh. It’s a flavor balance that’ll have you skipping the takeout line.

Tip: For extra char, toss the peppers and onions in a dry skillet for 1–2 minutes before adding the oil.

Chicken and Black Bean Pizza with Jalapeños

This zesty pizza combines tender chicken, smoky black beans, and spicy jalapeños for a bold twist on taco night—right on your pizza crust!

Ingredients:

• 1 lb store-bought pizza dough
• 1 cup cooked shredded chicken
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced pickled jalapeños
• 1/4 cup sour cream
• 2 tbsp taco seasoning
• 1 tbsp olive oil
• 1/4 tsp salt
• Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle, then transfer to a greased baking sheet. Brush with 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
2. In a bowl, toss shredded chicken with 2 tbsp taco seasoning until evenly coated. Scatter chicken, black beans, and both cheeses over the dough.
3. Bake for 18–20 minutes until crust is golden and cheese bubbles. Remove from oven and immediately top with jalapeños.
4. Drizzle sour cream in zigzags over the pizza and garnish with cilantro if using. Slice and serve hot.

The creamy-cool sour cream balances the heat from the jalapeños, while the black beans add a satisfying bite to every slice.

Tip: For extra crunch, sprinkle crushed tortilla chips over the pizza before baking.

Conclusion

With 18 delicious and easy chicken and black bean recipes, this roundup is your go-to for quick, flavorful meals. Whether you’re craving tacos, soups, or skillet dinners, there’s something here for every busy cook. Try a recipe, share your favorite in the comments, and don’t forget to pin this article for later—happy cooking!