Black Bean Chicken Casserole

1 large onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 Tablespoon canola oil
1 14 oz. can diced tomatoes, undrained
1/2 cup salsa
2 (15 oz.) cans black beans, rinsed and drained
3-4 chicken breasts (depending on size)
8 (6-inch) corn tortillas
1 1/2 cups shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. pepper

Season chicken breast with a little salt and pepper and bake them at 350 for thirty minutes. Allow them to cool then cut into bite-size pieces.

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

Spread 1/3 of the mixture into a 9x13-inch casserole dish coated with nonstick cooking spray. Layer with 4 tortillas, 1/3 of the chicken mixture and 1 cup of cheese. Repeat with remaining tortillas and chicken mixture. Cover with foil and bake at 350 for 25-30 minutes, or until heated through. Uncover, sprinkle with remaining cheese. Bake 8 to 10 minutes longer, or until cheese is melted.

Serve with sour cream, green onion and olives if desired.