2 c. onion
1 1/2 c. chopped green pepper
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, drained
9 (6 inch) corn tortillas
2 c. shredded Monterey jack cheese

In large skillet, combine onion, green pepper, garlic in 2 tablespoons oil, saute until tender. Add tomatoes, picante sauce and cumin. Bring to boil, reduce heat. Simmer uncovered for 10 minutes, stir in beans.

In a 13 x 9 x 2 inch baking dish, spread on third of bean mixture over bottom. Top with half tortillas, overlap if necessary, and half of cheese. Add another third of bean mixture, then remaining tortillas, bean mixture and cheese.

Cover and bake in 350 degree oven for 30 minutes. Uncover and bake for remaining 10 minutes. Top with sour cream and avocado.