Black Bean Casserole with Chicken

  • 1 red onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 bottle (15oz) chunky salsa
  • 1 Tbsp. Creole seasoning
  • 1 Tbsp. cumin
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. red pepper flakes
  • 1 lb. boneless, rotisserie, chopped into bite size pieces
  • 2 cans black beans, drained and rinsed
  • 8-10 flour tortillas
  • 4 cups Mexican blend cheese, shredded
  • 1 can 28 oz Rotel tomatoes

Sauté onion, bell pepper and garlic in olive oil for about 5 minutes. Add Creole seasoning, cumin, salt, pepper, red pepper flakes, beans, salsa, and tomatoes. Simmer on medium to low heat for 10 minutes. Fold in chicken, mixing well.

Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.

Cut the tortillas in half.

Spray pans with thoroughly non-stick cooking spray. Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.

Sprinkle about 1/3 of the cheese on top of the tortilla layer.

Spoon half of the chicken and bean mixture on top.

Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.

Finish with the remaining cheese

Cover with foil and cook for 35 minutes in a 350-degree oven.

Serve with chopped lettuce, tomatoes and sour cream