2 c. chopped onion
1 1/2 c. chopped green peppers
1 (14 oz.) can tomatoes, cut up
3/4 c. 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 c. shredded low-fat Monterey Jack cheese
2 med. tomatoes, sliced (opt.)
2 c. shredded lettuce (opt.)
Sliced green onion (opt.)
Sliced pitted ripe olives (opt.)
1/2 c. reduced-calorie sour cream or plain yogurt

In large skillet combine onion, green peppers, undrained tomatoes, picante sauce, garlic, cumin. Bring to boil, reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

In 13 x 9 x 2 inch baking dish, spread 1/3 of the bean mixture over bottom. Top with half of the tortillas, overlap as necessary, along with half of the cheese. Add another 1/3 of bean mix, then remaining tortillas and bean mixture. Cover and bake at 350 degrees for 30 to 35 minutes. Sprinkle with remaining cheese. Let stand 10 minutes. If desired, top with tomato slices, lettuce, green onion and olives. Cut into squares to serve. Serve with sour cream or yogurt. Preparation time: 30 minutes. Serves: 6 to 8.