Chicken, Black Bean, and Tortilla casserole

1 tablespoon vegetable oil
1 large yellow onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can Tomatoes, including juice, slightly pureed
1/2 cup prepared salsa
1 teaspoon ground cumin
3/4 teaspoon salt (to taste)
fresh ground black pepper
1/2 teaspoon dried oregano
2 (15 ounce) cans black beans, drained and rinsed
2 -3 cups cubed cooked chicken breasts
8 corn tortillas
4 cups grated monterey jack cheese
Toppings
plain nonfat yogurt
sour cream
Avocado, slices
sliced green onion
chopped black olives
Directions:

1
In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
2
Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
3
Stir in beans and chicken.
4
Preheat oven to 350°.
5
In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
6
Top with 4 tortillas and sprinkle with 1 cup cheese.
7
Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
8
Top with 4 tortillas and 1 cup cheese.
9
Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
10
Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

Read more: <a href="http://www.food.com/recipe/chicken-black-bean-and-tortilla-casserole-242948?oc=linkback">http://www.food.com/recipe/chicken-black-bean-and-tortilla-casserole-242948?oc=linkback</a>