2005-10-11

2 cups chopped onion
1 1/2 cups chopped green pepper
1 14 1/2 oz. can tomatoes, cut up
3/4 cup picante sauce
2 cloves garlic, minced
2 tsp. ground cumin
2 15 oz. cans black beans or red kidney beans, drained
12 6-inch corn tortillas
2 cups shredded low-fat Monterey Jack cheese (8 oz.)

2 medium tomatoes, sliced (optional)
2 cups shredded lettuce (optional)
sliced green onion (optional)
sliced pitted ripe olives (optional)
1/2 cup reduced-calorie dairy sour cream or plain yogurt (optional)

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

In a 9x13 pan spread one-third of the bean mixture over bottom. Top with half of tortillas, overlapping as necessary, and half of the cheese. Add another one-third of the bean mixture, then remaining tortillas and bean mixture. Cover and bake in a 350 oven for 30 to 35 minutes or till heated through. Sprinkle with remaining cheese. Let stand for 10 minutes.
If desired, top with tomato slices, lettuce, green onions, and olives. Cut into squares to serve. If desired, serve with sour cream or yogurt.

Makes 10 to 12 side-dish servings or 6 to 8 main-dish servings.