Tortilla Black Bean Casserole

(Courtesy of Better Homes and Gardens)

Ingredients:
2 c. chopped onion (2 large)
1 1/2 c. chopped green sweet pepper (2 medium)
1 (14 1/2 oz.) can tomatoes, cut up
3/4 c. bottle picante sauce or green salsa
2 tsp. ground cumin
2 cloves garlic, minced
2 (15 oz.) cans black beans and/or red kidney beans, rinsed and drained
12 (6 inch) tortillas
8 oz. reduced-fat Monterey Jack cheese, shredded (2 c.)
2 medium tomatoes, chopped (optional)
2 c. shredded lettuce (optional)
Sliced green onions (optional)
Sliced pitted ripe olives (optional)
1/2 c. light sour cream or plain low-fat yogurt (optional)

Directions:
In a large skillet, combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin and garlic.  Bring to boiling; reduce heat.  Simmer, uncovered, for 10 minutes.  Stir in beans.

Spread 1/3 of the bean mixture over the bottom of a 3 quart rectangular baking dish.  Top with 6 of the tortillas, overlapping as necessary, and 1 c. of the cheese.  Add another 1/3 of the bean mixture; top with remaining 6 tortillas and remaining bean mixture.

Bake, covered, in a 350 degree oven for 30-35 minutes or until heated through.  Sprinkle with remaining cheese.  Let stand for 10 minutes.

If desired, top with chopped tomato, shredded lettuce, green onions and olives.  Serve with sour cream (if you choose).