Ingredients
2 large onions, chopped1-1/2 cups chopped green peppers1 can (14-1/2 ounces) diced tomatoes, drained3/4 cup picante sauce2 garlic cloves, minced2 teaspoons ground cumin2 cans (15 ounces each) black beans, rinsed and drained, divided8 corn tortillas (6 inches)2 cups shredded reduced-fat Mexican cheese blendTOPPINGS:1-1/2 cups shredded lettuce1 cup chopped fresh tomatoes1/2 cup thinly sliced green onions1/2 cup sliced ripe olives
Preparation
Preheat oven to 350°. In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove 1/2 cup of black beans; set aside. Stir remaining beans into onion mixture.
Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with 4 tortillas and 2/3 cup cheese. Repeat layers; top with reserved 1/2 cup black beans.
Cover and bake until heated through, 30-35 minutes. Sprinkle with remaining 2/3 cup cheese. Let stand until cheese is melted, 5 minutes. Serve with toppings.
