2 c. chopped onions
1 1/2 c. chopped green pepper
1 (14 1/2 oz.) can tomatoes, cut up
3/4 c. picante sauce
2 cloves galric, 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 olive, optional
1/2 c. reduced calorie dairy 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 dish 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 of the bean mixture, then remaining tortillas and bean mixture. Cover and bake at 350 degrees for 30 to 35 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. Makes 10 to 12 side dish servings or 6 to 8 main dish servings.