Mexican-Style Baked Chicken with Corn and Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting baked dish with tender chicken, sweet corn, and creamy black beans, topped with melted cheese and spices. This mexican-inspired chicken (vegetarian) ready in about 60 minutes pairs boneless and skinless chicken breasts, fresh or frozen corn kernels, (15 oz), drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large baking dish, mix 1 cup corn kernels, 1 cup black beans, 1 diced onion, 2 minced garlic cloves, 1 cup tomato sauce, 1/2 cup coconut milk, 1 tsp cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Place 2 lbs chicken breasts over the mixture, pressing them slightly into the dish. Top evenly with 1 cup shredded cheddar cheese.
  3. Step 3: Bake for 35-40 minutes until the chicken is fully cooked, the cheese is golden and bubbly, and the mixture is hot and bubbly.
  4. Step 4: Let rest for 5 minutes before serving, garnished with fresh cilantro or avocado slices.

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Frequently asked questions

How long does Mexican-Style Baked Chicken with Corn and Beans take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mexican-Style Baked Chicken with Corn and Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh or frozen corn kernels from drying out.

Can I substitute ingredients in Mexican-Style Baked Chicken with Corn and Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mexican-Style Baked Chicken with Corn and Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mexican-Style Baked Chicken with Corn and Beans vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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