Tortilla Black Bean Casserole - cooking recipe

Ingredients

2 c. chopped onion
1 1/2 c. green peppers, chopped
1 (14 1/2 oz.) can tomatoes, cut up
3/4 c. picante sauce
2 cloves garlic, minced
2 tsp. ground cumin
2 (15 oz.) cans black beans or red kidney beans
12 (6-inch) corn tortillas
2 c. shredded low-fat Monterey Jack cheese (8 oz.)
2 medium tomatoes, sliced (optional)
2 c. shredded lettuce (optional)
sliced green onion (optional)
sliced pitted black olives (optional)
1/2 c. low-fat sour cream or plain yogurt (optional)

Preparation

In a large skillet, combine onion, green peppers, undrained tomatoes, picante sauce, garlic and cumin.
Bring to boil; reduce heat.
Simmer, uncovered, 10 minutes.
Stir in beans.