Santa Anna'S Black Bean Casserole - Authentic Mexican!

• 2 cups chopped onions
• 1 1/3 cups chopped green bell peppers
• 14 ounces chopped plum tomatoes
• 3/4 cup favorite salsa
• 1/2 teaspoon garlic
• 2 teaspoons cumin
• 2 (15 ounce) cans black beans, drained
• 8 corn tortillas
• 1 1/2 cups grated cheddar cheese
• 1 cup sliced avocados or 1 cup guacamole, to serve

1. In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans.
2. Spread 1/3 of the bean mixture over the bottom of a 13x9-inch pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.
3. Cover and bake at 350u0b0F for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes.
4. Serve by topping with the sliced avocado or guacamole.

onions, green bell peppers, tomatoes, favorite salsa, garlic, cumin, black beans, corn tortillas, cheddar cheese, avocados

Taken from www.food.com/recipe/santa-annas-black-bean-casserole-authentic-mexican-235300 (may not work)