Chicken, Black Bean & Tortilla Casserole

This was a recipe I got from my sister Dianna. Kate and I liked it so much, we've made it something of a staple dinner. Best of all, it freezes well!

Chicken, Black Bean & Tortilla Casserole

Ingredients:

2 chicken breasts (diced)
1 Tbsp. minced garlic
2 tsp. cumin
1 chopped onion (small)
1/2 cup green bell peppers, chopped
14.5 oz. can diced Mexican-style tomatoes
3/4 c. salsa
2 15 oz. cans black beans (drained and rinsed)
6 7-inch tortillas
2 c. shredded cheddar cheese


Directions:

1. In a large skillet, brown the chicken with a little garlic salt and pepper, the cumin, and the minced garlic. Add the onions and bell peppers and cook a bit longer.

2. Add undrained tomatoes and salsa. Simmer, uncovered, for 10 minutes. Stir in the beans.

3. Spray a 2-quart baking dish with non-stick spray. Add 1/3 of the chicken-bean mixture to the pan. Sprinkle with a little cheese. Layer three tortillas on top. (Rather like layering a lasagna)

4. Repeat the process: chicken-bean mixture, cheese, tortillas, then chicken-bean mixture - until you run out of tortillas.

5. Top with the rest of your cheese. Bake at 350 degrees for 35-40 minutes. Let stand for 10 minutes before serving.