Heat the oil in a skillet set over medium, medium-high heat. Add the green pepper and onion and cook until softened, about 4 minutes. Mix in the cumin and chili powder and cook 1 minute more. Remove from the heat, spoon into a large bowl and cool to room temperature.
When the peppers and onions have cooled, add the black beans, 1 1/4 cups of the cheese, chicken, tomato sauce, salt and 3/4s of the cilantro (or green onion) to the bowl. Mix well to combine.
Preheat the oven to 350˚F. Lightly grease with oil spray a 10” wide pie plate with a four-cup capacity. Set one of the tortillas in the bottom of the pie plate.
Top and evenly spread that tortilla with 1 cup of the chicken/bean filling. Set a tortilla on top of that filling, pressing down on it to compact. Layer the remaining filling and tortillas in this fashion. You should end up with four 1 cup layers of filling and use five tortillas, with the last one sitting on top.
Combine the sour cream and yogurt in a small bowl. Evenly spread 1/3 cup of this mixture on the top tortilla.
Tent the tortilla pie with foil and bake in the middle of the oven 40 minutes. Uncover, sprinkle with remaining 1/2 cup of cheese and bake 10 minutes more, or until the cheese is melted.
Let the tortilla pie rest to 10 minutes. Sprinkle the top of it with the remaining chopped cilantro (or green onion) and the sliced Fresno (or jalapeño) pepper. Slice and serve the pie with remaining sour cream/yogurt mixture and salsa.
Note 1: Cold, cooked barbecue chicken, whole or pieces, is available in our Deli Department.
Note 2: Habanero shredded cheese mix, such as Kraft brand, is available in bags in our Dairy Department.
Recipe Options: Use regular or flavoured tortillas for this instead of whole wheat.