Black Bean Tortilla Casserole

• 1 large onion, chopped
• 1 1/2 c. chopped green peppers
• 1 can diced tomatoes, drained
• 3/4 c. Picante sauce
• 2 garlic cloves, minced
• 1 t. ground cumin
• 2 cans black beans, rinsed and drained
• 8 corn tortillas
• 2 cups shredded reduced-fat Mexican cheese blend

In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin.  Bring to a boil.  Reduce heat; simmer uncovered for 10 minutes. Stir in the beans. 

Spread a third of the mixture in a 9x13 inch baking dish coated with nonstick cooking spray.  Layer with four tortillas and 2/3 cup cheese.  Repeat layers; top with remaining bean mixture.

Cover and bake at 350 degrees for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 5 minute or until cheese is melted.  Serve with toppings (lettuce, tomatoes, olives, green onions, sour cream, etc).