Chicken, Black Bean, + Tortilla Casserol
Source of Recipe
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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.Recipe
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