Chicken Tuscon

from the "Everything Meals for a Month Cookbook"
INGREDIENTS:
1 20 ounce jar salsa
2 (16 ounce) cans black beans (or 1/2 pound of dried black beans, cooked)
1 red bell pepper, chopped (I only had green)
6 corn tortillas
2 cups shredded cheddar cheese
1/2 cup sour cream

1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside.  Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish.  Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture.
3. Sprinkle with 1 cup cheese and bake at 350 for 25-35 minutes until bubbly and cheese begins to brown. Top with dollop of sour cream.
Serves 4

IF YOU WANT TO TRIPLE THIS RECIPE AS A FREEZER MEAL:
INGREDIENTS:

3 (20 ounce) jars salsa
6 (16 ounce) cans black beans (or 1.5  pounds of dried black beans, cooked)
3 red bell peppers, chopped (I only had green)
18 corn tortillas
6 cups shredded cheddar cheese
1/2 cup sour cream

1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture. Wrap and label. Reserve sour cream in refrigerator. Place remaining cheese in ziploc bag and attach to baking dish, and freeze.
3. TO THAW AND COOK: Thaw overnight in refrigerator.  Sprinkle with cheese and bake at 350 degrees for 30-40 minutes until hot and cheese begins to brown. Top with dollop of sour cream.
Serves 12