1-2 med. onions, chopped
1 clove garlic, finely chopped
2 cans black beans, drained
12 corn tortillas
1 lg. bell pepper, chopped
1 can tomatoes, stewed or peeled
8 oz. shredded Monterey Jack cheese
2 tsp. cumin

3-4 green onions, chopped
1 med. tomato, sliced
Sour cream
1/2-1 can sliced black olives
Shredded lettuce

In skillet combine onion (not green onion), bell pepper, garlic and cumin. Saute until onion is tender (clear). Add undrained can of tomatoes. Bring to boil, reduce temperature and simmer 10 minutes. Add both cans of drained black beans and remove from heat.

Spray (with Pam, etc.) a 13 x 9 inch pan (glass works best) and layer in the following order: 1/3 bean mixture, 3 ounce shredded Monterey Jack cheese, 6 corn tortillas (if they overlap, it's okay), 1/3 bean mixture, 3 ounces shredded cheese, 6 corn tortillas and last 1/3 bean mixture. Reserving remaining cheese. Bake at 350 degrees for 30 minutes. Remove from oven and top with remaining cheese, green onions, sliced black olives and sliced tomatoes. Let sit 10 minutes to allow cheese to melt. Serve with lettuce and sour cream if desired.