Tortilla and Black Bean Casserole

Ingredients:

2 cup chopped onion

1-1/2 cup chopped sweet pepper (2 peppers)

1 - 14-1/2 ounce can diced tomatoes (un-drained)

3/4 cup bottled salsa (red or green, I prefer green)

2 teaspoons ground cumin

2 cloves garlic, minced

2 - 15oz cans black beans, drained and rinsed

*12 - 6" corn tortillas (I used 4 taco sized flour tortillas, I prefer flour over corn)

2 Cups Monterrey Jack Cheese ( I used Colby Jack cheese, and it was still yummy)

And optional: Taco toppings (ie. lettuce, tomatoes, sour cream, etc).

Directions:

1. In a large skillet, combine onion, peppers, un-drained tomatoes, salsa, cumin, and garlic. Bring it to a boil, then reduce heat and let it simmer, uncovered, for 10 minutes. Then add the beans. Preheat your oven to 350.

2. Spread 1/3 of the bean/tomato mixture onto the bottom of a rectangular dish. Top with half the tortillas (overlapping if needed), then a cup of cheese. Spread another 1/3 of the bean/tomato mixture and then the rest of the tortillas. Then top with the remaining bean/tomato mixture.

3. Cover and bake for 30-35 minutes. Uncover, sprinkle with last 1 cup of cheese. Let set for 10 minutes before serving.

Serve with optional toppings if desired.

This recipe was adapted from the Better Homes and Garden Cook Book.