MEXICAN: Black Bean Tortilla Casserole

2 large onions, chopped
1 1/2 cups chopped green pepper
1 (14.5 oz) can diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 tsp ground cumin
2 (15 oz) cans black beans, rinsed and drained
8 (6 inch) corn tortillas
8 ounces shredded cheese

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 saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. Layer with four tortillas and a third of the cheese. Repeat layers; top with remaining beans.
2. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

From Allrecipes.com