Chicken and Black Bean Tortilla Casserole

Chicken and Black Bean Tortilla Casserole

Serves 2.

A meal we both loved!

Adapted From: Everyday Food magazine

1 t. extra-virgin olive oil

1/3 lb. boneless, skinless chicken breast (about 1 breast), cut into small pieces

1/2 t. minced garlic

1/8 t. cayenne powder

coarse salt and black pepper

1/2 can black beans, rinsed and drained

4 corn tortillas, warmed and halved

1 c. salsa

3/4 c. shredded cheese, such as cheddar, Monterey Jack, or Mexican blend

Preheat oven to 400 degrees. In a skillet, heat oil over medium-high heat. Add chicken and cook, stirring often, until cooked through. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.

Arrange 3 tortilla halves in a baking dish. Top with half the bean mixture and 1/4 cup salsa, then sprinkle with one-third of the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, about 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

Two Notes From The Little Lady:

1. The original recipe is for mushroom (not chicken) and black bean tortilla casserole. Create that by subbing 1/3 lb. cremini or button mushrooms, trimmed and quartered, for the chicken.

2. I don't think I followed the layering instructions perfectly. As long as you make layers of tortillas with the bean mixture, cheese, and salsa in between, you'll be golden. If nothing else, make sure you have shredded cheese as the final top layer.