Tortilla Black Bean Casserole

Ingredients

• 2 cups chopped onions
• 1 1/2 cups chopped green peppers
• 14 1/2 ounces tomatoes, cut up
• 3/4 cup picante sauce
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 15 ounces black beans, drained
• 15 ounces kidney beans, drained
• 72 inches tortillas
• 2 cups shredded monterey jack cheese
• 2 tomatoes, sliced
• 2 cups shredded lettuce
• 1/2 cup sliced green onion
• 1/2 cup pitted ripe olives
• 1/2 cup sour cream or yogurt

Directions

1. 1

   In a large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin. Bring to boiling and reduce heat.

2. 2

   Simmer uncovered for 10 minutes and stir in beans.

3. 3

   In a 13x9x2" baking dish, spread 1/3 of the bean mixture over the bottom.

4. 4

   Top with half the tortillas, overlapping as necessary and half the cheese.

5. 5

   Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.

6. 6

   Cover and bake in a 350 oven for 30 to 35 minutes or until heated through.

7. 7

   Sprinkle with remaining cheese.

8. 8

   Let stand 10 minutes and top with tomato slices, lettuce, green onion, and olives.

9. 9

   Serve with sour cream or yogurt.