2 c chopped onion
1 1/2 c chopped green pepper
1-14 oz. can tomatoes, cut up
3/4 c. picante sauce (Pace Thick and Chunky is nice)
2 cloves garlic, minced
2 t ground cumin
2-15 oz cans black beans, drained
12-6 inch corn tortillas
2 c shredded Jack cheese
small can sliced olives
sliced green onions
In large skillet, combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin. Bring to a boil; reduce heat and simmer uncovered 10 minutes. Add beans; turn off heat.
In 13x9x2 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 and then remaining tortillas and remaining bean mixture. Cover and bake at 350 degrees for 30-35 minutes or until heated through. Sprinkle with remaining cheese, olives, and sliced green onions.