Tortilla Black Bean Casserole

2 C chopped onion
1 1/2 C chopped green pepper
1 can stewed tomato
3/4 cup picante sauce
2 t ground cumin
2 gloves garlic, minced
2 cans black or kidney beans (I use one of each)
12 6-inch corn tortillas
2 C shredded Monterrey Jack cheese (8oz)

optional toppings:
diced tomatoes
shredded lettuce
sliced green onion
sliced olives
sour cream

In large skillet, combine onion, pepper, undrained tomato, picante sauce, cumin and garlic. Boil, then simmer uncovered 10 minutes. Stir in beans.

Spread 1/3 of mixture on bottom of 9x13 pan. Top with 6 tortillas and 1 C cheese. Add 1/3 mixture, 6 tortillas, then remaining mixture.

Bake covered at 350 for 30-35 minutes. Sprinkle remaining cheese on top and let stand 10 minutes. Top with optional ingredients.