Chicken, Black Bean, and Tortilla Casserole

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              FOOD FUNNY
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Here's a novel approach to aging from Rosemary Zwick:

As I get older, I'm going to stop eating natural foods. I need all the preservatives I can get.

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             TODAY'S RECIPE
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This hearty Southwestern casserole is low in fat and packed with protein.

Chicken, Black Bean, and Tortilla Casserole

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-size 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.
Received on Wed Mar 25 17:58:27 2009