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
1 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 (8 oz.)

OPTIONAL:

2 med. tomatoes, sliced
2 c. shredded lettuce
sliced green onion
Sliced pitted ripe olives
1/2 c. sour cream

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 one third of the bean mixture over bottom. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another one third of the bean mixture. Cover and bake in a 350 degree oven 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.