• 2 cups chopped onion
• 2 cloves minced garlic
• 1 1/2 c chopped greenpepper
• 2 t ground cumin

Add:

• 14 oz can chopped tomatoes w/ juice
• 3/4 c salsa
• (optional gr chiles, chopped)

Simmer 10 min.

Add 2 15 oz. cans black beans, drained.

In a 9x13 pan spread 1/3 bean mixture. Top with 6 6in. corn tortillas (overlapping). Sprinkle with 1 c Monteray Jack cheese. Add 1/2 remaining beans, 6 more corn tortillas, then the rest of the beans. Bake at 350 for 30 min. Sprinkle w/ 1 c grated Monteray Jack. Top w/ 2 sliced tomatoes and lots of fresh chopped cilantro. Place back in the oven for 5 minutes or so to melt the cheese and heat up the tomatoes if desired.