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