Black Bean Casserole

2 c chopped onion
1 1/2 c chopped green pepper
1 can (14 oz.) tomatos, cut up
3/4 c picante sauce
2 cloves of garlic, minced
2 tsp ground cumin
2 cans (15 oz each) black beans
12 tortillas, each 6 inch
2 c shredded Monterey jack cheese
Garnishes:
2 chopped tomatos
sliced green onion
sliced pitted ripe olives
sour cream

In large skillet combine onion, green pepper, un-drained tomatos, picante sauce, garlic and cumin.
Bring to a boil and simmer for 10 minutes.  Add canned beans.
In a 9 X 13 x 2 inch pan, layer 1/3 of the bean mixture. Top with half of the tortillas,and half of the cheese.  Add another 1/3 of the bean mixture, then remaining tortillas, last 1/3 of beans.  Bake in oven at 350 degrees for 30 - 35 minutes.   Sprinkle with remaining cheese and let stand for 10 minutes.  Add garnishes before serving.  Makes 6-8 servings as an entree.