Chicken, Black Bean, and Tortilla Casserole

By MooK

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) cans 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

Preparation

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

Stir in beans and chicken. Preheat oven to 350°.

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

Top with 4 tortillas and sprinkle with 1 cup cheese. Add another 1/3 of the bean-chicken mixture and 1 cup cheese.

Top with 4 tortillas and 1 cup cheese. Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.

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