1 c. chopped onion
1 c. chopped green pepper
1 (14 1/2 oz.) can tomatoes, cut up
3/4 c. picante sauce
1 clove 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 Monterey Jack cheese

In 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 dish spread 1/3 of bean mixture over bottom.

Top with half of tortillas and half the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover and bake in 350 degree oven for 30 minutes. Sprinkle with remaining cheese. Let stand 10 minutes.

If desired, top with tomato slices, lettuce (shredded), sliced green onion and black olive slices.