Tortilla Black Bean Casserole

• 2 c. chopped onion
• 1 1/2 c. green peppers, chopped
• 1 (14 1/2 oz.) can tomatoes, cut up
• 3/4 c. picante sauce
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 2 (15 oz.) cans black beans or red kidney beans
• 12 (6-inch) corn tortillas
• 2 c. shredded low-fat Monterey Jack cheese (8 oz.)
• 2 medium tomatoes, sliced (optional)
• 2 c. shredded lettuce (optional)
• sliced green onion (optional)
• sliced pitted black olives (optional)
• 1/2 c. low-fat sour cream or plain yogurt (optional)

1. In a large skillet, combine onion, green peppers, undrained tomatoes, picante sauce, garlic and cumin.
2. Bring to boil; reduce heat.
3. Simmer, uncovered, 10 minutes.
4. Stir in beans.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322109 (may not work)