1. In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
2. Spread one-third of the bean mixture over the bottom of a rectangular baking dish. Top with three of the tortillas, overlapping as necessary, and 1/2 cup of the cheese. Add another one-third of the bean mixture; top with remaining 3 tortillas and remaining bean mixture.
3 Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes.
4 If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream. Yields 4 servings
Calories 295, Total Fat 8 g, Carbohydrate 46 g, Protein 18 g
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