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Colette & Cassi's Country Kitchen!

Tortilla-Black Bean Casserole

2 cups Onion chopped
1 1/2 cups Green Pepper chopped
14 1/2 ounces Tomatoes, canned chopped, not drained
3/4 cup Salsa
4 ounces Jalapenos chopped
4 cloves Garlic minced
1 teaspoon Ground Cumin
30 ounces Kidney Beans black/red, drained
12 6 inch Corn Tortillas
2 cups Monterey Jack Cheese shredded
2 medium Tomatoes sliced
2 cups Lettuce shredded
1/8 cup Green Onion sliced
1/8 cup Black Olives sliced
1/2 cup Sour Cream optional

In a large skilled, combine onion, green pepper, undrained tomatoes,
salsa, jalapenos, garlic and cumin. Bring to a boil, reduce heat.
Simmer, uncovered, for 10 minutes. Stir in beans.  In a 13" x 9" x 2"
baking dish, spread 1/3 of the bean mixture over the bottom of the
pan. Top with half of the tortillas, overlapping as necessary, and half
of the cheese.  Add another 1/3 of the bean mixture, then remaining
tortillas and bean mixture. Cover with foil and bake at 350 degrees F
for 30-35 minutes or until heated through. Sprinkle with remaining
cheese and let stand 10 minutes. Top with tomato slices, lettuce,
green onion, and olives. Cut into squares to serve. Serve with sour
cream or yogurt.