- 2 cups chopped onion
- 1 1/2 cups chopped green pepper
- 2 (14.5 ounce) can diced tomatoes
- 1 1/2 cups picante sauce
- 2 cloves minced garlic (or 2 tsp. already minced garlic)
- 2 teaspoons ground cumin
- 2 (15 ounce) cans black beans, rinsed and drained
- 10 (7 inch) tortillas (your choice, I've used wheat, corn and
flour and they've all been good. Wheat is my favorite.)
- 2 cups (8 ounces) shredded reduced-fat Mexican-blend
cheese
- shredded chicken (this was a veggie dish and I added
chicken to make it Zone. Don't have an exact measurment
but I used half of a rotisserie chicken, which is a quick short
cut if you don't have time to cook the chicken.)

OPTIONAL TOPPINGS:
- 1 1/2 cups shredded lettuce
- 1 cup chopped fresh tomatoes
- 1/2 cup thinly sliced green onions
- 1/2 cup sliced ripe olives

1. In a large skillet combine onion, green pepper, undrained
tomatoes, picante sauce, garlic and cumin. (I like to cook the
onion and green pepper until soft first, then add the garlic,
cook for about a minute and then add the remaining
ingredients.)

Bring to boiling; reduce heat. Summer, uncovered, for 10
minutes. Stir in the beans.

2. Spray a 2-quart-rectangular baking dish with cooking spray.
Spread one-third of the bean mixture over bottom of dish.
Top with cheese and tortillas, overlapping as necessary.
Add another one-third of the bean mixture, then add
cheese and tortillas. Cover tortillas with remaining bean
mixture and cover with cheese. (Basically put it together like
you would a lasagna.)

3. Cover with foil and bake in a 350 degree oven for 35-40
minutes or until heated through. Let stand for 10 minutes.
Makes 6-8 servings.

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