Mexican Chicken Tortillas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 15 ounces cooked black turtle beans
• 2 tablespoons olive oil
• 1 lb boneless skinless chicken thighs, sliced into strips
• 1 yellow onion, peeled and chopped
• 2 red bell peppers, sliced
• 1 cup corn kernel (frozen, or canned)
• 2 cups sour cream
• 3 cups grated monterey jack cheese or 3 cups mexican blend cheese or 3 cups matured cheddar cheese
• 2 tablespoons chopped pickled jalapeno peppers
• 1 teaspoon commercial ground cumin (or grind a teaspoon of cumin seeds in a mortar and pestle)
• salt, freshly ground to taste
• 8 -10 8-inch flour tortillas
• olive oil or butter, to grease lasagne dish
• 4 tablespoons sliced black olives
• 1/2 cup chopped fresh cilantro

Recipe

• 1 rinse and drain 1 x 15 ounce can of black beans.
• 2 alternatively, cook 1 cup of dried black beans as per becky fenter's black bean black beans.
• 3 as i was short of time, i adapted becky's recipe.
• 4 i followed steps 1 and 2, then used the'quick-soak' method (cover the beans with a generous amount of water, place lid over pot, bring water to the boil, boil 2 minutes, remover lid, and let beans sit one hour, then drain.) then continue with steps 5 to 8, inclusive, of becky's recipe, but simmer the beans for two hours, instead of one.
• 5 do not add any salt during this cooking process or beans will toughen!
• 6 place drained beans in a large bowl.
• 7 saute strips of chicken meat, in two batches, in 1 tablespoon of olive oil.
• 8 remove from pan and place in the bowl with the beans.
• 9 heat the remaining tablespoon of olive oil in the same pan, add onion and cook for 2 minutes.
• 10 add red pepper, and continue sauteing over moderate heat until just tender.
• 11 quickly add the corn and cook gently, stirring, until just heated.
• 12 transfer onion, red pepper and corn mixture, along with 1 1/2 cups of sour cream, 1/2 the grated cheese, jalapeno peppers, ground cumin and salt to taste, to the bowl with the beans and chicken, and mix well.
• 13 grease the bottom of a lasagne pan with olive oil or butter.
• 14 arrange half the tortillas over the bottom of the prepared pan, overlapping slightly if necessary.
• 15 top tortillas with black bean, chicken and red pepper mixture.
• 16 place remaining tortillas over the top, then sprinkle with the remaining cheese.
• 17 bake in a pre-heated 350 deg.
• 18 f oven for 40 minutes, until cheese is melted and browned.
• 19 serve garnished with black olives and fresh cilantro, and hand around the remaining sour cream separately.