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Tortilla-Black Bean Casserole

2 cup chopped onion
1 1/2 cup chopped green pepper
1 141/2 oz can tomatoes,cut up
3/4 cup picante sauce
2 cloves garlic, minced
2 t. ground cumin
2 15 oz can black beans or red kidney beans, drained
12 6 in. corn tortillas
2 cup shredded low fat Monterey jack cheese (8 oz)
2 med tomatoes, sliced (opt)
2 cup shredded lettuce (opt)
sliced green onion and pitted ripe olives (opt)
1/2 cup fat free sour cream or plain yogurt (opt)

In a large skillet combine onion, green pepper, undrained tomatoes,
picante sauce, garlic, and cumin. Bring to boiling; reduce heat.
Simmer,uncovered, for 10 min. Stir in beans. In 1 13x9x2 baking
dish spread 1/3 of the bean mixture over bottom. Top with half of
the tortillas, overlapping as necessary, and 1/2 of cheese. Add
another 1/3 of the bean mixture, then remaining tortillas and bean
mixture. Cover and bake in 350 over for 30 min or till heated
thoroughly. Sprinkle with remaining cheese. Let stand 10 min. If
desired, top with tomato slices,lettuce green onion, and olives.
Cut into squares to serve. If desired, serve with sour cream or
yogurt. Makes 10-12 side dish servings or 6-8 main servings.


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