Chicken and Black Soybean Quesadilla Casserole

Most casseroles are based on pasta or other starches, but not this one, which I surgically remodeled from a high-starch version in Cooking Light. You can make it ahead and refrigerate or freeze until needed. Be sure to use black soybeans, not black beans. Queso blanco is a Mexican cheese that doesn't melt. Or substitute shredded soy Jack cheese.

1 cup thinly sliced red onion
5 garlic cloves, minced
1 cup chopped Soyrizo or chorizo sausage
1 pasilla or Anaheim chile, roasted, seeded, and chopped, or 1 (4-ounce) can chopped green chiles
2 cups shredded or cubed cooked chicken
Sea salt and cracked black peppercorns to taste
1 (15-ounce) can black soybeans, drained
1 cup chicken broth
1 1/2 cups fresh or canned salsa, plus extra for serving
Canola cooking spray or 1 tablespoon extra-virgin olive oil
6 low-carb, high-fiber tortillas, cut into 1-inch strips
1 cup shredded queso blanco cheese

Preheat the oven to 450°F.
In a nonstick skillet or wok over medium-hight, sauté the onion and garlic for 5 minutes. Add the Soyrizo or chorizo and chile and cook for several minutes, until browned. Add the chicken and stir for a few minutes. Season with salt and pepper, then transfer to a bowl and stir in the beans.
In the same pan, bring the chicken broth and salsa to a boil. Reduce the heat and simmer for 5 minutes, until the sauce is reduced, stirring occasionally.
Spray an 11-by-7-inch casserole dish with cooking spray or lightly coat with olive oil. Arrange a layer of tortilla strips on the bottom and spoon half of the chicken-chile mixture over them. Top with the remaining tortilla strips and follow with a second layer of chicken mixture. Pour the salsa mixture over the casserole and sprinkle the cheese on top. Bake for 15 minutes, until the cheese browns slightly. Serve with salad of your choice, or simply shred romaine lettuce and top with a portion of casserole, and extra salsa on the side. (If wrapping and freezing for later use, thaw and bake 30 minutes before serving.)

Makes servings.
Per serving: calories, g total fat (g saturated), mg cholesterol, g dietary fiber, g carbohydrate, g protein, mg sodium.