2 c. coarsely chopped onion
3 garlic cloves, minced
1 lg. chopped green bell pepper
1/2 c. picante sauce
1 1/2 tsp. ground cumin
2 (15 to 16 oz.) cans black beans, drained
1 (14 1/2 oz.) can stewed tomatoes, undrained & chopped
12 (6 inch) corn tortillas
2 c. (8 oz.) shredded Monterey Jack cheese, shredded & divided
1 c. cheddar, shredded & divided
1 c. shredded iceberg lettuce
1/2 c. chopped, unpeeled tomato
4 tbsp. light sour cream

Coat large skillet with small amount of cooking oil, place over medium heat. Add onion and garlic, saute 4 minutes or until tender. Add green and red bell peppers and saute 3 minutes, or until tender. Add picante sauce, cumin, black beans and stewed tomatoes. Cook 5 minutes, stirring occasionally. Remove from heat.

Coat a 13 x 9 inch baking dish with cooking oil. Spoon 1 1/2 cups bean mixture into baking dish. Arrange 6 tortillas in a single layer over bean mixture. Top with 1 1/2 cups cheese. Spoon 2 1/2 cups bean mixture over cheese. Arrange remaining 6 tortillas over bean mixture. Top tortillas with remaining bean mixture. Cover and bake at 350 degrees for 30 minutes. Uncover and top with remaining cheese.

Bake uncovered another 5 to 7 minutes or until cheese melts. Let stand 5 minutes and cut into 4 1/2 inch squares. Top each square with lettuce, tomato and 2 teaspoons sour cream. Makes 6 to 8 servings.