2 c. chopped onion
1 (14 oz.) can chopped tomatoes
1 1/2 c. chopped green pepper
2 cloves minced garlic
3/4 c. salsa
1 (15 oz.) can chili kidney beans, drained
1 (15 oz.) can black beans, drained
12 (6 inch) corn tortillas
2 c. shredded Monterey Jack cheese
2 med. tomatoes, sliced
2 c. shredded lettuce
Chopped scallions and chopped black olives

In large skillet combine onion, green pepper, undrained tomatoes, salsa, garlic. Simmer uncovered 10 minutes. Stir in beans. Spread 1/2 of bean mixture over bottom of 13x9x2 baking dish. Top with 1/2 of tortillas and 1/2 of cheese. Add another 1/2 of bean mixture, then remaining tortillas then cheese. Add tomato slices, lettuce and scallions and olives over the top.

Bake at 350 for 35 minutes. Let stand for 10 minutes before cutting and serving.