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Tortilla-Black Bean Casserole

2 cups chopped onion
1 1/2 cups chopped green pepper
14 oz can tomatoes, cut up
3/4 cup picante sauce
2 cloves garlic, minced
2 tsp ground cumin
2 15-oz cans black beans
12 6-inch tortillas
2 ccups shredded low-fat Monterey Jack cheese
2 tomatoes sliced (optional)
sliced green onion (optional)
sliced pitted ripe olives (optional)
1/2 reduced-calorie dairy sour cream or plain yogurt (optional)

In large skillet combine onion, green pepper, undrained tomatoes,
picante sauce, garlic, and cumin. Bring to boil, reduce heat.
Simmer Uncovered for 10 min. Stir in beans.

In a 13x9x2 in. pan spread 1/3 bean mixture. Top with half of the
tortillas, overlapping as necessary and 1/2 of the cheese. Add
another third of the bean mixture then remaining tortillas, finishing
with beans. Cover and bake in a 350 F oven for 30 to 35 minute or
until heated through. Sprinkle with remaining cheese. Let stand
for 10 minutes.

If desired, top with tomato slices, lettuce, green onion, and
olives. Cut into squares to serve. Makes 10-12 side dish servings,
or 6-8 main dish servings.


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