Black Bean Tortilla Casserole

• 2 c. chopped onion
• 1 clove crushed garlic
• 1 c. chopped green peppers
• 1 c. chopped red peppers
• 1/2 c. salsa or picante
• 1 1/2 tsp. cumin
• 2 (15 oz.) cans black beans
• 1 can stewed tomatoes, undrained and chopped
• 8 to 10 corn tortillas (soft)
• 16 oz. cheese (jalapeno, Colby, Monterey Jack)

1. Saute onion and garlic until tender.
2. Add green and red peppers to saute until tender.
3. Add salsa, cumin, black beans and stewed tomatoes.
4. Cook 5 minutes and remove from heat.
5. Coat 13 x 9 x 2-inch pan with cooking spray.
6. Put 1 1/2 cups bean mixture on bottom. Cover beans with 1/2 of tortillas.
7. Sprinkle on 1/3 of cheese.
8. Spread 2 1/2 cups of bean mixture over cheese.
9. Layer on remaining tortillas, 1/3 cheese and remaining bean mixture.
10. Cover and bake at 350u0b0
11. for 30 minutes.
12. Uncover and sprinkle with remaining 1/3 cheese.
13. Bake, uncovered, for 5 minutes.
14. Let stand 5 minutes before serving.

onion, garlic, green peppers, red peppers, salsa, cumin, black beans, tomatoes, corn tortillas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=202923 (may not work)