Tortilla-Black Bean Casserole

• 2 c. chopped onion
• 1 1/2 c. chopped green pepper
• 1 (14 1/2 oz.) can tomatoes, chopped
• 3/4 c. picante sauce
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 2 (15 oz.) can black beans or red kidney beans, drained
• 12 (6-inch) corn tortillas
• 2 c. shredded low-fat Monterey Jack cheese
• 2 medium tomatoes, sliced (optional)
• 2 c. shredded lettuce (optional)
• sliced green onion (optional)
• sliced pitted ripe olives (optional)
• 1/2 c. sour cream (optional)

1. In a large skillet, combine first 6 ingredients; tomatoes undrained.
2. Bring to boiling; reduce heat.
3. Simmer uncovered 10 minutes.
4. Stir in beans.
5. In a 13 x 9-inch baking dish, spread 1/3 of bean mixture over bottom.
6. Top with 1/2 tortillas, overlapping as necessary and 1/2 cheese.
7. Add another 1/3 of bean mixture, then remaining tortillas and bean mixture.
8. Cover and bake in a 350u0b0 oven for 30 to 35 minutes.
9. Sprinkle with remaining cheese.
10. Let stand for 10 minutes.
11. Top with choice of optional ingredients.

onion, green pepper, tomatoes, picante sauce, garlic, ground cumin, black beans, corn tortillas, cheese, tomatoes, shredded lettuce, green onion, olives, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=411614 (may not work)