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Tortilla Black Bean Casserole

October 18, 2009

2 cups chopped onion
1 1/2 cups chopped green pepper
1 14 1/2 oz. can diced tomatoes, un-drained
3/4 cup picante sauce
2 cloves garlic, minced
2 tsp. Ground cumin
2 15 oz. cans black beans, drained
12 6-inch corn tortillas
2 cups shredded Monterey jack cheese
2 medium tomatoes, sliced (optional)
Sliced green onions (optional)
Sliced pitted ripe olives (optional)
2 cups shredded lettuce (optional)
1/2 cup sour cream (optional)

In a large skillet combine onion, green pepper, un-drained tomatoes, picante sauce, garlic and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

In a 9×13 inch baking dish spread 1/3 of the bean mixture over bottom. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another 1/3 of the bean mixture, remaining tortillas and bean mixture.

Cover and bake at 350 for 30 to 35 minutes or till heated through. Sprinkle with remaining cheese. Let stand for 10 minutes.

If desired, top with tomato slices, lettuce, green onions and olives.

Cut into squares to serve. If desired, serve with sour cream.

Makes 10 to 12 side-dish servings or 6 to 8 main-dish servings.

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