Step 1: Sauté the Vegetables. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté for about 2 minutes until fragrant. Next, toss in the diced red and green bell peppers. Cook for an additional 5-7 minutes, stirring occasionally, until the peppers are tender.
Step 2: Prepare the Beans. Add the drained and rinsed black beans to the skillet. Sprinkle in the taco seasoning, stirring to combine. Let it cook for another 2-3 minutes, allowing the flavors to meld together.
Step 3: Layer the Casserole. Preheat your oven to 350°F (175°C). In your baking dish, start by laying down two whole wheat tortillas at the bottom. Next, spread half of the chicken evenly over the tortillas, followed by half of the veggie-bean mixture. Drizzle half of the enchilada sauce over the top, and sprinkle with a cup of cheese.
Step 4: Repeat the Layers. Repeat the layering process with the remaining tortillas, chicken, veggie-bean mixture, enchilada sauce, and top with the remaining cheese.
Step 5: Bake to Perfection. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Step 6: Garnish and Serve. Once out of the oven, let it cool for a few minutes. Garnish with chopped green onions before serving. Enjoy your Healthy Chicken Taco Casserole warm, and watch it disappear!
