Mexican Chicken Casserole

1 lb boneless, skinless chicken breast, cut into bite size pieces
1/2 tbsp taco seasoning
1 1/2 tbsp EVOO
1/2 green bell pepper, chopped
1 1/2 c salsa
2 oz cream cheese
1 c black beans, rinsed
1 tomato, chopped
2 6-in tortillas
8 oz package of shredded Mexican cheese
*Fresh cilantro and sour cream to garnish

Preheat oven to 375.  Heat a large skillet with EVOO.  Add chicken and taco seasoning, stir well and cook until till chicken appears cooked on all sides (about 5 minutes).  Add peppers and cook for additional 2 minutes.  Stir occassionally.  Stir in salsa, cook for 2 minutes.  Add cream cheese, stir constantly until melted and blended,  Stir in beans and tomato. 
Spray a 2 1/2 quart baking dish and spoon 1/3 of chicken mixture into dish.  Cover with tortilla and top with 1/3 of cheese.  Spoon in another 1/3 of chicken mixture, top with tortilla and top with 1/3 of cheese.  Spoon in remaining chicken mixture and cover.  Bake for 25 minutes.  Uncover, add remaining cheese and bake additional 5 minutes until cheese is bubbly and melted.  Serve with sour cream and freshly chopped cilantro.