Tortilla Black Bean Casserole

2 c chopped onion
1 - 1/2 c chopped green pepper
1 -14 oz can stewed tomatos, cut up
3/4 c picante sauce
2 cloves garlic, minced
2 tsp ground cumin
2 - 15 oz black beans
12 - 6" tortillas
2 c shredded low fat Monterrey jack Cheese
2 medium tomatos, sliced
Sliced pitted ripe olives
1/2 c light sour cream
Put onion, green pepper, undrained tomatos, picante sauce, garlic and cumin in a large skillet. Simmer uncovered for 10 minutes, add beans.
In a 9 x 13 inch pan, layer 1/3 of the mixture, top with half the tortillas, overlapping as necessary and 1/2 the cheese. Add another third of the bean mixture, then remaining tortillas, finishing with beans. Cover and bake in a 350 degree oven for 30-35 minutes, or till heated through. Sprinkle with remaining cheese. Let stand 10 minutes.
Top with tomatos slices, shredded lettuce, green onions and sliced black olives. Cut into squares to serve. Makes 10-12 side dish servings or 6-8 servings as a main dish.