Tortilla And Black Bean Casserole - cooking recipe

Ingredients

1 c. chopped onion
3/4 c. chopped green pepper
1 (7 1/2 oz.) can diced tomatoes
1/3 c. picante sauce
1 clove garlic, minced
1 tsp. cumin
1 (15 oz.) can black beans or red kidney beans
6 (6-inch) corn tortillas
1 c. shredded lettuce
1 medium tomato, sliced
1/4 c. plain yogurt
1 sliced green onion
1 Tbsp. sliced, pitted black olives
1 c. shredded reduced-fat Monterey Jack cheese

Preparation

Combine first 6 ingredients in skillet.
Bring to boil; reduce heat.
Simmer, uncovered, for 10 minutes.
Stir in beans.
Spread 1/3 of bean mixture in a 2-quart square baking dish.
Top with 1/2 tortillas overlapping as necessary and half cheese.
Add another 1/3 of bean mix, then remaining tortillas and bean mix.