2 large onions, chopped
1 1/2 c. chopped green peppers
1 (14 1/2 oz.) can diced tomatoes, drained
3/4 c. picante sauce
2 garlic cloves, minced
2 tsp. ground cumin
2 (15 oz.) cans black beans, rinsed and drained
8 corn tortillas (6-inches)
2 c. (8 oz.) shredded reduced-fat Monterey Jack cheese, divided

Toppings:

1 1/2 c. shredded lettuce
1 c. chopped fresh tomatoes
1/2 c. thinly sliced green onions
1/2 c. sliced ripe olives

In a saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 12 minutes. Stir in the beans. Spread 1/3 of the mixture in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Layer with 4 tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans. Cover and bake at 350°F for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

Yield: 9 servings.