Black Bean Tortilla Casserole
Preheat oven to 350.
2 Tablespoons vegetable oil
2 Cups coarsely chopped onions
2 cloves garlic -- minced
1 large red bell pepper ~ seeded and chopped
1 large green bell pepper -- seeded and chopped
½ cup salsa
1 ½ teaspoons ground cumin
30 ounces black beans -- rinsed and drained
14 ½ ounces diced tomatoes
12 corn tortillas
2 cups shredded Monterey jack cheese
Coat a large skillet with vegetable oil. Place over medium heat and add the onion and garlic. Saute until tender – about 4 minutes.
Add the red and green bell peppers and sauté @ 3 minutes or until tender.
Add the salsa, cumin, black beans, and diced tomatoes WITH their juice. Cook for 5 minutes, stirring occasionally. Remove from the heat.
Coat a 9x13 baking dish with cooking spray.
Spoon 1 1⁄2 cups bean mixture into the baking dish. Arrange 6 tortillas in a single layer over the bean mixture.
Top with 1 cup of the cheese.
Spoon the remaining bean mixture over the cheese. Arrange the remaining 6 tortillas over the bean mixture.
Coat a sheet of foil with cooking spray and cover the casserole.
Bake for 30 minutes.
Uncover and top with the remaining 1 cup cheese.
Bake, uncovered, for another 5-7 minutes, or until the cheese melts.
Let stand for 5 minutes. Cut into squares to serve.
Serve with toppings on the side.