1 (16-ounce) can no-salt-added black beans, drained and rinsed
1½ cups shredded cooked chicken
4 large green onions, slices
1 cup salsa
¾ cup diced fresh tomato
2 teaspoons ground cumin
¾ cup shredded reduced-fat Mexican cheese blend, divided
2 (9-inch) high-fiber, whole-grain flour tortillas
¼ cup chopped cilantro
1. Heat oven to 375 degrees. Place beans in large bowl; partially mash them with a potato masher. Add chicken, green onions, salsa, tomatoes and cumin; mix well.
2. Spoon 1 and 1/3 cups mixture into a 9-inch round glass baking dish; top with ½ cup cheese. Arrange 1 tortilla over mixture, tearing to fit the size of dish.
3. Repeat the layering with 1 and 1/3 cups bean mixture, remaining tortilla and remaining bean mixture. Cover dish with foil and bake 30 minutes or until heated through.
4. Remove from oven, uncover and top with remaining ¼ cup cheese. Return to oven and continue to bake for 5 minutes or until cheese is melted. Remove from oven and top with cilantro. Makes 4 servings.