Black Bean Tortilla Casserole

• 2 cups chopped onions
• 1 12 cups chopped green chilies
• 1 (14 ounce) can tomatoes, diced
• 34 cup picante sauce
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 (15 ounce) cans black beans
• 12 6-inch corn tortillas
• 2 cups shredded low-fat monterey jack cheese
• 2 medium tomatoes, sliced (optional)
• green onion, sliced (optional)
• pitted ripe olives, sliced (optional)
• 12 cup reduced-fat sour cream or 12 cup plain yogurt

1. In a large skillet combine onion, green chilis, undrained tomatoes, Picante sauce, garlic and cumin.
2. Bring to boiling; reduce heat.
3. Simmer, uncovered, for 10 minutes.
4. Stir in beans.
5. In 13x9x2 inch baking dish spread 1/3 of bean mixture over bottom.
6. Top with 1/2 of tortillas, overlapping if necessary, and 1/2 of the cheese.
7. Add another 1/3 of the bean mixture, then remaining tortillas and remaining bean mixture.
8. Cover and bake in a 350 degree oven for 30-35 minutes or until heated through.
9. Sprinkle with remaining cheese, and return to oven until cheese is melted.
10. Let stand for 10 minutes.
11. If desired, top with tomato slices, green onions and olives.
12. Cut into squares and serve with sour cream or yogurt.

onions, green chilies, tomatoes, picante sauce, garlic, ground cumin, black beans, corn tortillas, cheese, tomatoes, green onion, olives, sour cream

Taken from www.food.com/recipe/black-bean-tortilla-casserole-82924 (may not work)