Black Bean and Chicken Casserole

By á-47

Ingredients

• 1/2 small onion, chopped
• 1/2 ed bell pepper, seeded and diced
• 1 16 oz. can black beans, drained and rinsed
• 1 cup shredded cooked skinless chicken
• 1 Tbsp. chili powder
• 1 clove garlic, minced
• 1/2 tea. salt
• 1 1/2 cups shredded cheddar
• 2 16 oz. jars tomato salsa
• 12 corn tortillas
• 1/2 cup sour cream, optional

Preparation

Step 1

Mix onion, bell pepper, beans, chicken, chili powder, garlic, salt and 1/2 cup cheese in a medium bowl.

Spread1/3 of the salsa in slow cooker. Layer 6 tortillas on top, overlapping. Top with half of filing, spread with 1/3 salsa and sprinkle with 1/2 cup cheese. Make a second layer with 6 remaining tortillas. Top with remaining filling and salsa. Reserve remaining 1/2 cup cheese. Cover and cook on low for 2-4 hours.

During last 10 minutes of cooking, sprinkle with 1/2 cup cheese. Cover; cook until cheese melts. Spoon onto plates, top with sour cream, if desired, and serve.