Cheesy Chicken and Spiced Black Beans with Smoky Red Pepper Crema and Garlic Bread

This oven-baked dinner is the ultimate weeknight win: saucy black beans and spiced chicken topped with melted Monterey Jack cheese, all finished with a dollop of smoky red pepper crema. Serve with warm garlic bread for dunking into every last bit of flavor.

With minimal prep and just one pan, you can have a hearty, satisfying meal on the table in 30 minutes. The combination of Southwest-spiced chicken, creamy beans and tangy crema is sure to become a family favorite.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the tomato paste with 2 tablespoons of water to create a sauce base.
3. Open the can of black beans, drain and rinse them. Add the beans to the oven-ready tray along with the tomato paste mixture. Stir to combine.
4. Season the chicken cutlets with the Southwest spice blend, garlic powder, salt and pepper. Place the chicken on top of the beans in the tray.
5. Sprinkle the Monterey Jack cheese over the chicken and beans.
6. Cut the demi-baguette in half lengthwise, then place it cut-side up on the second oven-ready tray. (If you don’t have a second tray, you can place the bread directly on the oven rack.)
7. Place both trays in the oven. Bake for 20-25 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
8. While the chicken bakes, chop the cilantro. Cut the lime into wedges.
9. Once done, remove from the oven. Drizzle the smoky red pepper crema over the chicken and beans. Sprinkle with cilantro and serve with lime wedges and the garlic bread for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, pepper jack or a Mexican blend cheese.

Can I make this recipe without an oven-ready tray?

Absolutely. Use a regular baking dish or a sheet pan lined with foil. The cooking time may vary slightly.

Is there a substitute for smoky red pepper crema?

You can mix sour cream with a bit of smoked paprika and roasted red pepper puree for a similar flavor.