2 c. chopped onion
2 green peppers, chopped
1 (14 1/2 oz.) can stewed tomatoes with juice
1 sm. can stewed tomatoes, drained
3/4 c. picante sauce
3 cloves minced garlic
2 (15 oz.) cans black beans, drained
12 (6 inch) corn tortillas
2 c. shredded Monterey cheese
2 med. tomatoes, sliced
6-8 chopped green onions (tops included)
Sliced, pitted black olives
8 oz. sour cream
In large skillet combine onion, green pepper, tomatoes, picante sauce and garlic. Bring to a boil and reduce heat and simmer for 10 minutes. Then add black beans.
In 13×9 baking dish (lightly greased) spread 1/3 of bean mixture over bottom. Cover with 6 overlapping tortillas and 1/2 of the cheese. Add another 1/3 of bean mixture and then remaining tortillas and bean mixture. Top with remaining cheese. Bake for 30 minutes in a 350 oven.
When ready to serve lay tomato slices down the center of the casserole and top with sour cream and sprinkle chopped green onions and sliced olives.
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