Enchilada Skillet

Bahan-bahan (4 porsi)

• 6 (6-inch each) corn tortillas
• 1 tablespoon olive oil
• 1 medium bell pepper (any color, chopped)
• ½ medium yellow onion (diced)
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 2 cups cooked shredded chicken
• 15 ounces black beans (or pinto beans, 1 can, drained & rinsed)
• 19 ounces red enchilada sauce (1 can)
• 1 cup shredded Mexican cheese blend
• toppings as desired (see note)