2 c. coarsely chopped onions
2 garlic cloves, minced
1 c. chopped green pepper (1 lg. pepper)
1 c. chopped red pepper (1 lg.)
1/2 c. picante sauce
1 1/2 tsp. ground cumin
2 (15-16 oz.) cans black beans, drained (Goya)
1 (14 1/2 oz.) can stewed tomatoes, undrained & chopped (Mexican style)
12 (6") corn tortillas
2 c. shredded (reduced fat) Monterey Jack cheese, shredded & divided
1 c. shredded iceberg lettuce
1/2 c. seeded, chopped unpeeled tomato
Sour cream

Coat large skillet with small amount of cooking oil or non-stick cooking spray. Place over medium heat. Add onion and garlic, saute 4 minutes or until tender. Add green and red pepper and saute 3 minutes or until tender. Add picante sauce, cumin, black beans and stewed tomatoes. Cook 5 minutes, stirring occasionally. Remove from heat.

Coat a 13"x9"x2" baking dish with non-stick spray (Pam). Spoon 1 1/2 cups bean mixture into baking dish. Arrange 6 tortillas in a single layer over bean mixture. Top with 1 cup cheese. Spoon 2 1/2 cups bean mixture over cheese. Arrange remaining 6 tortillas over bean mixture. Top tortillas with remaining bean mixture. Cover and bake at 350 degrees for 30 minutes. Uncover and top with remaining cup of cheese.

Bake, uncovered another 5 to 7 minutes or until cheese melts. Let stand 5 minutes and cut into 4 1/2" squares. Top each square with lettuce, tomato and sour cream. Makes 6 servings, about 366 calories per square.