Black Bean Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a favorite of mine. Adapted from Light and Tasty. Ingredients:
1 large onion, chopped |
1 small green pepper, chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/2 cup salsa |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
2 (15 ounce) cans black beans, rinsed and drained |
3 cups cubed cooked chicken breasts |
8 corn tortillas (6 inches) |
1 1/2 cups shredded monterey jack cheese or 1 1/2 cups mexican blend cheese, divided |
sour cream (optional) |
chopped green onion (optional) |
sliced ripe olives (optional) |
Directions:
1. Saute the onion, green pepper and garlic in oil until tender.
2. Mix in the tomatoes, salsa, cumin, salt, oregano and pepper.
3. Add beans and chicken and heat through.
4. Spread a third of the mixture into a 13x 9 pan coated with cooking spray.
5. Layer with four tortillas, a third of the chicken mixture and 1 cup cheese.
6. Repeat with remaining tortillas and chicken mixture.
7. Cover and bake at 350° for 25-30 minutes or until heated through.
8. Uncover and sprinkle with remaining cheese.
9. Bake 5-10 minutes longer or until cheese is melted.
10. Serve with sour cream, green onions or olives if desired.
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