| Ingredients: |
1 tablespoon vegetable oil
1 large yellow onion, chopped
1/2 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 can (14 1/2 ounces) diced tomatoes including juices
1/2 cup salsa (commercially prepared, or homemade)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt
Freshly ground pepper to taste
2 cans (15 ounces) black beans, rinsed and drained
2 to 3 cups cubed cooked chicken
8 corn tortillas or whole wheat tortillas
4 cups (or less to taste) grated Monterey Jack or Pepper Jack
Optional toppings:
Sour cream, avocado slices, sliced green onions, chopped olives, salsa |
| Directions: |
Preheat oven to 350 degrees.
1. In a large skillet over medium heat, warm oil. Add yellow onion, green pepper, and garlic. Saute until vegetables are tender, about five minutes.
2. Add tomatoes, salsa, cumin, oregano, salt, and pepper and mix well. Stir in beans and chicken.
3. In a 4-quart casserole dish or large oval baking dish lightly coated with oil, spread one third of the bean and chicken mixture over the bottom. Top with tortillas and sprinkle with 1 cup cheese. Add another third of the bean and chicken mixture, more tortillas, and 1 cup cheese. Finish with remaining bean and chicken mixture.
4. Cover and bake, 40 minutes. Remove lid, add remaining cheese, and bake until bubbly, about 10 minutes longer. Remove from oven and let stand 5 to 10 minutes.
Serve with toppings.
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