Black Bean Chicken Casserole

Prep: 25 min Bake: 35 min Yield: 10 servings

1 large onion, chopped
1 large green pepper, chopped
2 garlic cloves, minced
1 Tbsp canola oil
1 can (14.5 oz) diced tomatoes, undrained
1/2 salsa
1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
2 cans (15 oz ea) black beans, rinsed & drained
3 cups cubed cooked chicken breast
8 corn tortillas
1 1/2 cups (6 oz) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided

1. In a large saucepan saute the onion, green pepper & garlic in oil until tender. Stir in the tomatoes, salsa, cumin, salt, oregano & pepper. Add beans & chicken; heat through.
2. Spread a third of the mixture into a 13x9x2 baking dish coated with non-stick cooking spray. Layer with four tortillas, a third of the mixture & 1 cup cheese. Repeat with remaining tortillas & chicken mixture.
3. Cover & bake at 350 for 25-30 minutes or until heated through. Uncover, sprinkle with remaining cheese and bake 8-10 minutes longer or until cheese is melted.

1 serving equals 283 calories