Tortilla Black Bean Casserole

• 2 c. chopped onion
• 1 1/2 c. chopped green pepper
• 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, drained
• corn tortillas
• 2 c. shredded Monterey Jack
• 2 medium tomatoes, cut up
• sliced green onions
• 1 1/2 c. sour cream

1. In a large skillet combine onion, garlic, green pepper, undrained tomatoes, picante sauce and cumin.
2. Bring to a boil. Reduce heat.
3. Simmer,
4. uncovered,
5. for
6. 10tinutes.
7. Stirtn beans.
8. In a
9. 13
10. x
11. 9
12. x
13. 2-inch
14. pan, spread 1/3 of the bean mixture over bottom.
15. Top with half of the tortillas, overlapping astecessary.
16. Add
17. half of the cheese.
18. Add another 1/3 of mixture,
19. then
20. remaining tortillas and mixture.
21. Cover and bake at 350u0b0 for 30 to
22. 35
23. minutes
24. ortntil heated through. Sprinkle with remaining cheese.
25. Let
26. standtor
27. 10
28. minutes. Top with tomatoes and green onions.terve with sour cream.

onion, green pepper, tomatoes, picante sauce, garlic, ground cumin, black beans, corn tortillas, shredded monterey jack, tomatoes, green onions, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=712389 (may not work)