Black Bean-Tortilla Casserole - cooking recipe

Ingredients

2 c. chopped onion
1 1/2 c. bell pepper
1 qt. chopped tomatoes
3/4 c. picante sauce
2 cloves garlic
2 tsp. ground cumin
3 cans black beans or red kidney beans, drained (may use 1 1/2 qt. cooked dried beans, drained)
5 (6-inch) corn tortillas
1 c. (4 oz.) shredded low-fat Monterey Jack cheese

Preparation

In a large skillet combine first 6 ingredients.
Simmer, uncovered, 10 minutes.
Stir in beans*.
In a 13 x 9 x 2-inch baking dish, spread 1/3 of the bean mixture over bottom. Top with corn tortillas, overlapping as necessary, and Monterey Jack cheese.
Repeat layers.
Top with bean mixture.
Cover casserole and bake at 350\u00b0 for 30 to 35 minutes, or until heated through.