Chicken, Black Bean, And Tortilla Casserole

• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped
• 1/2 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can 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
• Toppings
• plain nonfat yogurt
• sour cream
• avocado, slices
• sliced green onion
• chopped black olives

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.
2. Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
3. Stir in beans and chicken.
4. Preheat oven to 350u0b0.
5. In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
6. Top with 4 tortillas and sprinkle with 1 cup cheese.
7. Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
8. Top with 4 tortillas and 1 cup cheese.
9. Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
10. Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

vegetable oil, yellow onion, green bell pepper, garlic, tomatoes, salsa, ground cumin, salt, fresh ground black pepper, oregano, black beans, chicken breasts, corn tortillas, grated monterey, toppings, nonfat yogurt, sour cream, avocado, green onion, black olives

Taken from www.food.com/recipe/chicken-black-bean-and-tortilla-casserole-242948 (may not work)