Categories: Vegetables- Beans

Ingredients

• 2 cups chopped onion
• 1 1/2 cups chopped green bell pepper
• 1 (14 1/2 oz.) can diced tomatoes with green chiles with juice
• 3/4 cup medium picante sauce or salsa
• 2 cloves garlic, minced
• 2 tsp. cumin
• 2 (15 oz.) cans black beans, rinsed
• 12 (6-inch) cans black beans, rinsed
• 12 (6-inch) corn tortillas, divided use
• 8 oz. shredded jalapeno cheese, divided use
• 2 medium tomatoes, chopped
• 2 cups shredded lettuce
• Sliced green onions and black olives,if desired.
• 1/2 cup sour cream

Directions

1. Heat oven to 350 degrees. In a large nonstick skillet combine onion, bell pepper tomatoes with juice, picante or salsa, garlic and cumin. Bring to boil; reduce heat. Simmer, uncovered, 10 minutes. Stir in beans.
2. In a 9 × 13-inch dish, spread one-third of bean mixture over bottom. Top with half the tortillas, overlapping a necessary and half the cheese. Add another one-third bean mixture. Cover and bake 30 to 35 minutes or until remaining cheese. Let stand 10 minutes. Top with tomatoes and lettuce. Add green onions and black olives if desired. Cut into squares and serve with sour cream.

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