Black Bean Casserole

• 2 cups chopped onion
• 1 1/2 cups chopped green sweet pepper
• 1 (14 1/2 ounce) can diced tomatos
• 3/4 cup salsa
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon of cayenne pepper
• 2 (15 ounce) cans black beans, drained and rinsed
• 12 7-inch corn tortillas
• 4 cups shredded cheese

1. In a large skillet, combine onion, green pepper, undrained tomatoes, salsa, garlic, and cumin.
2. Bring to boiling, then reduce heat.
3. Simmer uncovered for 10 minutes, stir in beans
4. Spray a 2-quart rectangular baking dish with nonstick coating.
5. Spread one third of the bean mixture over the bottom of the dish.
6. Top with half of the tortillas, overlapping as necessary.
7. Cover with half of the cheese.
8. Add another third of the bean mixture.
9. Cover with remaining tortillas.
10. Add the remaining bean mixture.
11. Cover and bake at 350° for 35-40 minutes or until heated through.
12. Sprinkle with remaining cheese.
13. Let stand for 10 minutes.