Shredded Chicken Mexican Lasagna

2 chicken breasts, cooked and shredded (this can be made in the crockpot the day before)

1 red bell pepper, diced

1/2 yellow onion, diced

1/2 cup of frozen chopped spinach
3/4 cup of frozen corn

1/8 teaspoon chili powder

1/4 teaspoon cumin

1/4 cayenne 
juice from half of a lime

a few squirts of hot sauce (optional)
2 cloves of garlic, crushed

1 can black beans, drained and rinsed 

1 jar of chopped green chilis

2 cups brown rice, cooked

4 whole wheat tortillas (burrito size)

1/2 cup of salsa

1 cup of sharp chedder cheese or “Mexican blend”

1 avocado, sliced

Soften pepper, onion, corn and spinach (with the spices, lime juice, and hot sauce) in oo for about 10 minutes.  Add in the black beans, garlic, and green chilis and cook for another 5 minutes.  Spray a square baking dish with non-stock spray.  Lay a tortilla on the bottom (you may need to rip one in half and use it to layer the bottom too) and then layer with 1/2 of the black bean mixture, 1/2 of the rice, and 1/2 of the chicken.  Sprinkle with 1/3 cup cheese and put another tortilla (and a half maybe?) on top.  Layer the rest of the black bean mixture, rice, and chicken on top and sprinkle with another 1/3 cup of cheese.  Top with the remaining tortilla, the salsa, and the rest of the cheese.  Bake in a 400 degree oven for about 20 minutes or until it begins to bubble a bit (cover with foil until the last 5 minutes).  Top with avocado slices or homemade guacamole.

Enjoy!