Ingredients: 15 ounces Black beans, canned, drained and rinsed,1 tablespoon canola oil,cilantro, chopped (for garnish),12 Corn tortillas (soft),12 Corn tortillas (soft),2 teaspoon cumin powder,1 cup chipotle enchilada sauce, divided,1 cup chipotle enchilada sauce, divided,2 teaspoon garlic powder,4 oz ground chicken,1 jalapenos (use less if you prefer less hot),1 Onion, chopped,pepper,pepper,1/2 red bell pepper,2 teaspoon red chili powder (skip if you prefer less hot),salt,6 ounces sharp cheddar cheese, thinly sliced,1 package taco seasoning
Instructions:
- – Preheat oven to 375F- Over medium heat, add oil on a skillet. When heated, brown ground chicken for few minutes.-
- Add onions and bell pepper.
- Let them sweat for couple minutes and add black beans, jalapeno and stir them together. Continue this for 2-3 minutes.-
- Add all the spices and 1/4 cup enchilada sauce. Allow it to cook for few minutes then remove from heat.
- Let it cool for few minutes or leave it in the refrigerator for quick chill.- In a baking dish, pour about 2-3 tablespoon enchilada sauce then one tortilla.
- Spread 1 tablespoon of sauce over the tortilla then spoon chicken-bean mixture followed by 1 tablespoon of cheese or more if you like.-
- Layer it likewise with the remaining tortillas. Just make sure the tortillas are well covered in sauce otherwise it will be very dry.- Top the last tortilla with remaining sauce and cheese.-
- Bake it covered for 10-12 minutes or until the sauce bubbles and cheese is melted completely.
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