Tortilla Black Bean Casserole

• 2 c. chopped onion
• 1 1/2 c. green pepper, chopped
• 1 (14 1/2 oz.) can tomatoes, chopped
• 2 c. shredded Monterey Jack cheese
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 2 (15 oz.) cans black beans
• 12 (6-inch) tortillas
• 3/4 c. picante sauce
• 2 medium tomatoes, sliced
• 2 c. shredded lettuce
• 1/2 c. nonfat sour cream

1. Saute onion, green pepper, canned tomatoes, picante sauce, garlic and cumin.
2. Add beans and heat.
3. Put 1/3 of mixture in 9 x 11-inch pan.
4. Top with half tortillas and half cheese.
5. Spread next 1/3 mixture and top with remaining tortillas and cheese.
6. Spread final mixture on top and bake at 350u0b0 for 30 to 35 minutes.
7. Top with lettuce, sliced tomatoes and sour cream and serve.

onion, green pepper, tomatoes, shredded monterey jack cheese, garlic, ground cumin, black beans, tortillas, picante sauce, tomatoes, shredded lettuce, nonfat sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=477820 (may not work)