Categories: Main Dish - chicken

Ingredients

• 1 tablespoon canola or grapeseed oil
• 1 large yellow onion, small dice
• 3 cloves of garlic, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon dried Mexican oregano
• 1 1/2 (14.5 ounce) cans diced tomatoes, pureed in a blender or food processor
• 1/2 cup of your favorite salsa
• 3/4 teaspoon kosher salt, or more
• several turns of the black pepper grinder
• 3 cups Restaurant Style Mexican Black Beans or 2 (15 ounce) cans black beans, drained and rinsed
• 3 cups cooked chicken
• 8 ounces Monterey Jack cheese, grated
• Optional Toppings
• Light sour cream
• Salsa
• Chopped green Onions
• Avocado

Directions

1. Preheat the oven to 350F.

2. Heat the oil in a large skillet over medium low heat. Add the onion and cook until translucent, 5 – 8 minutes.

3. Add garlic and cook until fragrant, about one minute.

4. Stir in cumin and oregano and cook several minutes.

5. Add tomatoes, salsa, salt, and pepper. Bring to a boil and reduce to a simmer for 5 minutes.

6. Stir in black beans and chicken. Heat through. Taste and adjust seasoning as needed

7. Spread 1/2 of the chicken and bean mixture into the bottom of a 3 1/2-quart casserole dish. Top with half of the cheese.

8. Add rest of chicken and black mean mixture on top with the remaining cheese.

9. Cover and bake for 40 – 45 minutes. Uncover and bake for another 10 minutes, until edges are bubbly.

10. Let stand for 5 minutes before serving.

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