Tortilla-Black Bean Casserole - cooking recipe

Ingredients

2 c. chopped onion
1 1/2 c. chopped green pepper
1 (14 1/2 oz.) can tomatoes, chopped
3/4 c. picante sauce
2 cloves garlic, minced
2 tsp. ground cumin
2 (15 oz.) can black beans or red kidney beans, drained
12 (6-inch) corn tortillas
2 c. shredded low-fat Monterey Jack cheese
2 medium tomatoes, sliced (optional)
2 c. shredded lettuce (optional)
sliced green onion (optional)
sliced pitted ripe olives (optional)
1/2 c. sour cream (optional)

Preparation

In a large skillet, combine first 6 ingredients; tomatoes undrained.
Bring to boiling; reduce heat.
Simmer uncovered 10 minutes.
Stir in beans.
In a 13 x 9-inch baking dish, spread 1/3 of bean mixture over bottom.
Top with 1/2 tortillas, overlapping as necessary and 1/2 cheese.
Add another 1/3 of bean mixture, then remaining tortillas and bean mixture.
Cover and bake in a 350\u00b0 oven for 30 to 35 minutes.
Sprinkle with remaining cheese.
Let stand for 10 minutes.
Top with choice of optional ingredients.