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Recipe Categories:

    Chicken, Black Bean, Tortilla Casserole

    Source of Recipe


    List of Ingredients

    1 Tbs (15 ml) vegetable oil
    1 large onion, chopped
    1 green bell pepper (capsicum), cored, seeded,
    and chopped
    2-4 cloves garlic, finely chopped
    1 can (15 oz, 225 g) canned chopped tomatoes
    with their liquid
    1 tsp (5 ml) ground cumin
    1/2 tsp (2 ml) dried oregano
    Cayenne pepper or hot sauce to taste
    Salt and freshly ground pepper to taste
    4-6 boneless, skinless chicken breast halves,
    cut into bite-sized pieces
    2 cans (15 oz, 225 g each) black beans, rinsed
    and drained
    8 corn tortillas
    1 lb (450 g) grated Monterey Jack cheese, or
    other mild, smooth melting cheese
    Optional garnishes: sour cream, sliced avocado,
    chopped scallions, chopped black olives, salsa


    Heat the oil in a skillet over moderate heat and saute the onion, bell pepper, and garlic until tender but not brown, about 5 minutes. Puree the tomatoes with their liquid in an electric blender or food processor until it is fairly smooth but still contains some chunks. Stir the tomatoes and seasonings into the skillet and bring to a boil.Stir in the black beans and chicken, return to a boil, and remove from the heat. Layer 1/3 of the mixture into a lightly greased baking dish. Top with 4 tortillas and 1/4 (about 1 cup, 250 ml) of the cheese. Repeat, finishing with a layer of the bean mixture. You should have about half the cheese remaining. Bake covered in a preheated 350F (180C) oven for 40 minutes. Sprinkle with remaining cheese and bake uncovered until bubbly, about 10 minutes. Garnish as desired. Serves 6 to 8.




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