1/2 - 3/4 c. red onion, chopped
1 large green pepper, chopped
2 (14 oz.) cans Mexican-style diced tomatoes
1 c. picante sauce
2 cloves garlic, minced
2 t. cumin
2 (15 oz.) can of black beans, drained
2 c. shredded Mexican cheese blend
12 six-inch corn tortillas
chopped tomato
sliced green onions
sliced black olives
sour cream
shredded lettuce
In a large skillet, combine tomatoes, onions, green pepper, picante sauce, garlic and cumin. Bring to a boil and reduce heat. Simmer uncovered for 10 minutes. Add black beans.
In a greased 9 x 13-inch baking dish, spread 1/3 of the bean mixture over the bottom.
Top with 6 tortillas, overlapping if necessary.
Top with another 1/3 of the bean mixture, and half of the cheese. Add another layer of 6 tortillas; overlapping, and remaining sauce. Cover with foil.
Bake at 350 degrees for 30 minutes. Remove foil and top with remaining cheese. Bake another 5 minutes until cheese melts.
Let stand 10 minutes before cutting.
Serve with condiments of your choice.