1 tablespoon olive oil

1 garlic clove minced

1 yellow onion diced

1 red bell pepper diced

1 green bell pepper diced

15 ounces black beans canned, drained and rinsed

3 tablespoons taco seasoning

4 whole wheat tortillas 8″

3 cups cooked chicken shredded

2 cups low fat Mexican blend cheese

1 cup enchilada sauce

1/4 cup green onion chopped



Grape Tomatoes                         

Black Olives                                 



Sour Cream


Hot Sauce



Preheat oven to 375 degrees and grease a 9×13 baking dish.

In a skillet, heat olive oil over medium high heat.

Add garlic for 1 minute, then add onion and bell peppers. Cook for about 5 minutes or until soft.

Add black beans and taco seasoning and toss to warm. Remove from heat.

Lay 2 tortillas on the bottom of the greased baking dish. Spread half of the bean mixture, chicken, enchilada sauce, and cheese over top.

Start another layer of tortillas and repeat the layering, finishing with a nice thick layer of shredded cheese.

Cover and bake for 15 minutes, then remove the covering and bake for another 5 minutes or until the cheese is nice and golden.

Let cool and top with chopped green onion.