Tortilla And Black Bean Casserole

• 1 c. chopped onion
• 3/4 c. chopped green pepper
• 1 (7 1/2 oz.) can diced tomatoes
• 1/3 c. picante sauce
• 1 clove garlic, minced
• 1 tsp. cumin
• 1 (15 oz.) can black beans or red kidney beans
• 6 (6-inch) corn tortillas
• 1 c. shredded lettuce
• 1 medium tomato, sliced
• 1/4 c. plain yogurt
• 1 sliced green onion
• 1 Tbsp. sliced, pitted black olives
• 1 c. shredded reduced-fat Monterey Jack cheese

1. Combine first 6 ingredients in skillet.
2. Bring to boil; reduce heat.
3. Simmer, uncovered, for 10 minutes.
4. Stir in beans.
5. Spread 1/3 of bean mixture in a 2-quart square baking dish.
6. Top with 1/2 tortillas overlapping as necessary and half cheese.
7. Add another 1/3 of bean mix, then remaining tortillas and bean mix.

onion, green pepper, tomatoes, picante sauce, clove garlic, cumin, black beans, corn tortillas, shredded lettuce, tomato, plain yogurt, green onion, black olives, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005932 (may not work)