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 or red kidney beans, drained
12 (6 inch) corn tortillas
2 c. shredded low-fat Monterey Jack cheese (8 oz.)
2 med. tomatoes, sliced (optional)
2 c. shredded lettuce (optional)
Sliced green onion (optional)
Sliced pitted ripe olives (optional)
1/2 c. reduced-calorie dairy sour cream or plain yogurt

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 13x9x2 inch baking dish, spread one-third of the bean mixture over bottom. Top with half of the tortillas, overlapping as necessary and half the cheese. Add another one-third of the bean mixture then remaining tortillas and bean mixture. Cover and bake in a 350 degree oven for 30 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 10 minutes.

If desired, top with tomato slices, lettuce, green onion and olives. Cut into squares to serve. If desired, serve with sour cream or yogurt. 6-8 main dish servings or 10-12 side dish servings.