Festive Chicken, Black Bean And Tortilla Casserole

1 tablespoon vegetable oil
1 cup chopped yellow onion
1/2 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes in rich puree
1/2 cup purchased salsa
1 teaspoon chili powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
Freshly ground pepper
2 (15-ounce) cans black beans, drained and rinsed
2 to 3 cups cubed cooked chicken breast
6 corn tortillas
2 cups grated Cheddar cheese
Sour cream, avocado slices, sliced green onions and chopped black olives, optional toppings

Preheat oven to 350 degrees.
In a large skillet over medium heat, warm oil.
Add onion, bell pepper and garlic and sauté until tender, about 5 minutes.
Add tomatoes, salsa, chili powder, oregano, salt and pepper to taste and mix well.
Stir in beans and chicken.
Lightly coat a 3-quart casserole or large oval baking dish with cooking spray and spread a third of the bean and chicken mixture over the bottom.
Top with three tortillas and sprinkle with 1 cup of the cheese.
Repeat bean mixture and tortilla layers.
Top with remaining bean mixture and remaining 1 cup cheese.
Cover and bake until bubbly, about 40 minutes. Uncover and bake 10 minutes longer.
Let stand 5 minutes before serving with toppings.

6 to 8 servings