2 c. chopped onion
1 1/2 c. chopped green pepper
1 (14 1/2 oz.) can tomatoes, cut up
3/4 c. picante sauce
2 cloves garlic, minced
2 tsp. ground cumin
2 (15 oz.) cans black beans, drained
12 (6 inch) corn tortillas
2 c. shredded Monterey Jack cheese
2 med. tomatoes, sliced, optional
2 c. shredded lettuce, optional
Sliced green onion, optional
Sliced pitted ripe olives, optional
1/2 c. 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 13 x 9 x 2 inch baking pan, spread 1/3 of the bean mixture over bottom. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another 1/3 meat mixture, remaining tortillas and bean mixture. Cover and bake at 350 degrees for 30 to 35 minutes. Sprinkle with remaining cheese. Let stand 10 minutes. Top with optional items if desired.