Black-Bean and Corn Tortilla Bake

From The Gluten-Free Nutrition Guide by Tricia Thompson, MS, RD
30 minutes prep time | Serves 4

What you need:

• 12 whole-grain corn tortillas
• 2 (19 oz) cans black beans, rinsed and drained
• 1 medium yellow onion, diced
• ¾ c frozen corn
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 c shredded cooked chicken
• 4 oz low-fat Monterey Jack cheese, grated
• 1 medium tomato, diced
• 1 avocado, diced/li>
• Gluten-free salsa

What you do:
1. Preheat oven to 350°. In shallow, medium baking dish, arrange layer of 4 tortillas, and top with one-third of beans, onion, corn, peppers, chicken, and cheese. Repeat with two more layers of each ingredient.
2. Cover tightly with aluminum foil and bake 50 minutes. Let dish set 5 minutes before serving. Top each portion with tomato, avocado, and salsa.