A great, easy recipe from our friends Amy and Tony.   They are big fans of black beans!

Ingredients:

• 2 cups coarsely chopped onion
• 2 garlic cloves, minced
• 1 large red pepper and 1 large green pepper, chopped
• 1/2 cup picante sauce
• 1 1/2 teaspoons ground cumin
• 2 (15-16 ounce) cans black beans, drained
• 1 (14.5 ounce) can mexican style stewed tomatoes, undrained and chopped
• 12 (6 inch) corn tortillas, divided
• 2 cups (8 ounces) shredded monterey jack cheese
• lettuce, tomato, and sour cream for garnish

Method

1. Coat a skillet with cooking spray.  Saute onion and garlic over medium heat for 4 minutes.  Add bell peppers and saute 3 minutes.   Add picante sauce, cumin, black beans and tomatoes and cook 5 more minutes, stirring occasionally.  Remove from heat.
2. Coat a 13X9 inch baking dish with cooking spray.  Spoon 1 1/2 cup bean mixture into dish.  Arrange 6 tortillas in a single layer over beans.   Top with 1 cup cheese.
3. Spoon 2 1/2 cup bean mixture over cheese.  Arrange remaining 6 tortillas over bean mixture.  Top tortillas with remaining bean mixture.   Reserve 1 cup cheese for later.
4. Cover dish and bake at 350° F for 30 minutes.  Uncover and top with remaining cheese, and bake for another 5 to 7 minutes or until cheese melts.   Let stand 5 minutes, then serve.  Top each serving with lettuce, tomato, and sour cream.

[recipes]