Categories: Casserole, Chicken, Main Dish, Tex-Mex

Ingredients

• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped
• 1/2 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can tomatoes, including juice, slightly pureed
• 1/2 cup prepared salsa
• 1 teaspoon ground cumin
• 3/4 teaspoon salt (to taste)
• fresh ground black pepper
• 1/2 teaspoon dried oregano
• 2 (15 ounce) cans black beans, drained and rinsed
• 2 -3 cups cubed cooked chicken breasts
• 8 corn tortillas
• 4 cups grated monterey jack cheese
• Toppings:
• plain nonfat yogurt
• sour cream
• avocado, slices
• sliced green onion
• chopped black olives

Directions

1. In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.

2. Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.

3. Stir in beans and chicken.

4. Preheat oven to 350°.

5. In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.

6. Top with 4 tortillas and sprinkle with 1 cup cheese.

7. Add another 1/3 of the bean-chicken mixture and 1 cup cheese.

8. Top with 4 tortillas and 1 cup cheese.

9. Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.

10. Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

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