Chicken, Black Bean and Tortilla Casserole

This new recipe came out of The Big Book of Casseroles, and is quick to prepare if you buy ready-cooked, diced chicken. It's less expensive if you poach your own chicken before-hand, but takes an extra 20-30 minutes to prepare, poach and cool/chop the chicken pieces. Your choice! It was a big hit with D, who had 2nd helpings.

Ingredients:

1 Tbsp vegetable oil

1 large yellow onion, chopped

1/2 green bell pepper, seeded and chopped

2 cloves garlic, minced

1 can (14.5 oz/425g) chopped tomatoes, including juices,

lightly pureed with a hand blender or in a food processor

1/2 cup jarred tomato salsa

1 tsp ground cumin

1/2 tsp dried oregano

3/4 tsp salt

Fresh ground pepper to taste

2 cans black beans, rinsed & drained

3 cups cubed cooked chicken breasts

(I used 3 full breast pieces)

8 corn tortillas

3-4 cups (375-500g) grated Monterey Jack cheese

(I usually find grated Jack cheese at larger Sainsbury's)

Optional toppings:

Sour cream

Avocado slices

Sliced green onions

Chopped olives

Salsa & hot sauce

Directions:

1. In a large skillet over medium heat, warm oil. Add yellow onion, bell pepper and garlic and saute until vegetables are tender, about 5 minutes. Add tomatoes, salsa, cumin, oregano, salt and pepper and mix well. Stir in beans and chicken pieces.

2. Preheat oven to 350F/180C. In a 9 x 13 x 2-inch baking dish lightly coated with cooking spray or oil, spread 1/3 of the chicken & bean mixture over the bottom. Top with 4 tortillas and sprinkle with 1 cup (250 ml) cheese.

3. Add another 1/3 of the bean & chicken mixture, 4 more tortillas and 1 cup cheese. Finish with remaining bean and chicken mixture, and 1/2 to 1 cup cheese. Cover and bake, 40 minutes. Remove lid, add remaining cheese and bake until bubbly and lightly brown, about 10 more minutes. Let stand 5 to 10 minutes. Serve with toppings as desired.