Cheesy Black Bean Enchilada Casserole

• 1 large onions chopped, or 2 medium ones
• 1 1/2 cups sweet red bell peppers chopped, any colour or assorted
• 4 cloves garlic or to taste, minced
• 3/4 cup salsa store-bought or homemade
• 2 1/4 teaspoons cumin ground, or to taste
• 31.6 ounces black beans 2 cans, drained
• 12 each corn tortillas (6-inch)
• 2 cups cheddar cheese or monterey jack, or blend, shredded
• 2 each tomatoes chopped, for serving, optional
• 23 cup sour cream for serving, optional
• 13 cup black olives sliced, for serving, optional

1. Preheat oven to 350F (180C).
2. Coat a 9 by 13-inch casserole dish with cooking spray and set aside.
3. Mix together onion, pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat.
4. Cook, stirring constantly for 3 to 5 minutes.
5. Place 6 tortillas at bottom of 9" x 13" baking dish overlapping them if needed.
6. Spread half of bean mixture evenly over tortillas and sprinkle half of cheese over bean mixture.
7. Repeat layering with remaining tortillas, bean mixture and cheese.
8. Cover with foil and bake for 15 to 20 minutes, until cheese has been melted and heat through.
9. Carefully remove foil and serve warm.
10. Garnish with tomatoes, sour cream and olives if desired.

onions, sweet red bell peppers, garlic, salsa storebought, cumin ground, black beans, corn tortillas, cheddar cheese, tomatoes, sour cream, black olives

Taken from recipeland.com/recipe/v/cheesy-black-bean-enchilada-cas-52044 (may not work)