Black Bean Tortilla Casserole

• 2 c. chopped onion
• 1 1/2 c. chopped bell pepper
• 1 (14 1/2 oz.) can tomatoes, chopped, undrained (I use a can of Ro-Tel chopped tomatoes with green chilies and add extra salsa)
• 3/4 c. picante sauce or salsa
• 2 tsp. cumin
• 2 cans (14 1/2 oz.) black beans (or kidney), drained
• 8 oz. shredded Monterey Jack cheese (the kind with jalapenos adds a little heat)
• 12 (6-inch) tortillas (I like the flour better than the corn tortillas)

1. Combine onion, peppers, tomatoes, picante sauce and cumin in a large skillet.
2. Bring to a boil.
3. Reduce heat and simmer, uncovered, for 10 minutes.
4. Stir in beans.
5. In a 13 x 9-inch baking dish, put 1/3 of the bean/tomato mixture.
6. Top with half of the tortillas and then half of the cheese.
7. I slice up some black olives and top the cheese with them.
8. Next, spread 1/3 bean mixture, top with remaining tortillas and then remaining bean mixture.
9. Cover and bake at 350u0b0 for 30 to 35 minutes.
10. Sprinkle remaining cheese on top, let stand for 10 minutes.
11. If you like, you can then top the casserole with lettuce, tomato, black olives, sour cream, etc.

onion, bell pepper, tomatoes, picante sauce, cumin, black beans, shredded monterey jack cheese, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=356370 (may not work)