Ingredients
1 large onion, chopped1 small green pepper, chopped1 tablespoon canola oil2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup salsa1 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepper2 cans (15 ounces each) black beans, rinsed and drained3 cups cubed cooked chicken breast8 corn tortillas (6 inches)1-1/2 cups shredded reduced-fat Monterey Jack or Mexican cheese blend, dividedFat-free sour cream, chopped green onions and sliced ripe olives, optional
Preparation
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.
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.
Cover and bake at 350° 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.
