Mexican Mondays

We love Mexican in our house, and I am slowly turning Mondays into a Mexican night without even realizing it.  So as of now, I'm establishing our Monday night dinners at Mexican Monday.  Tonight's dinner is a recipe from a Taste of Home cookbook I have.  

You can find the recipe here: http://www.tasteofhome.com/Recipes/Black-Bean-Chicken-Casserole or below.  I add a little extra cumin (about 1/2 tsp) and start out by cutting my chicken breast into cubes and cooking it over medium heat.  This recipe is delicious.  I could probably eat this everyday.  So try it! Thanks Taste of Home!

Never Stop Cooking ~Melissa

Black Bean and Chicken Casserole

Ingredients

1 large onion, chopped

1 small green pepper, chopped

1 tablespoon canola oil

2 garlic cloves, minced

1 can (14-1/2 ounces) undrained 

1/2 cup salsa

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon pepper

2 cans (15 ounces each) black beans, rinsed and drained

3 cups cubed cooked chicken breast

8 corn tortillas (6 inches)

1-1/2 cups (6 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided

Directions

In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salsa, cumin, salt, oregano and pepper. Add beans and chicken; heat through.

Spread a third of the mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four tortillas, a third of the chicken mixture and 1 cup cheese. Repeat with remaining tortillas and chicken mixture.

Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 8-10 minutes longer or until cheese is melted. Serve with sour cream, green onions and olives if desired. 

Nutritional Facts

Servings per casserole: 10

1 Serving: Calories 283 Fat 9g Cholesterol 50mg Sodium 664mg Carbohydrates 27g Fiber 6g Protein 24g