Black Bean Chicken Casserole

• 1 large onion, chopped
• 1 small green pepper, chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) 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 cans (15 ounces each) black beans, rinsed and drained
• 3 cups cubed cooked chicken breast
• 8 corn tortillas (6 inches)
• 1-1/2 cups shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
• Fat-free sour cream, chopped green onions and sliced ripe olives, optional

1. In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salsa, cumin, salt, oregano and pepper. Add beans and chicken; heat through.
2. Spread a third of the mixture into a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas, a third of the chicken mixture and 1 cup cheese. Repeat with remaining tortillas and chicken mixture.
3. Cover and bake at 350u0b0 for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 8-10 minutes longer or until cheese is melted. Serve with sour cream, green onions and olives if desired.

onion, green pepper, canola oil, garlic, tomatoes, salsa, ground cumin, salt, oregano, pepper, black beans, chicken breast, corn tortillas, monterey, sour cream

Taken from www.tasteofhome.com/recipes/black-bean-chicken-casserole/ (may not work)