Black Bean Tortilla Bake

Justin and I just LOVE mexican food...and for those of you who really know me, I LOVE black beans. Anytime I find a recipe with black beans, I have to try it, this one will definately be added to our collection of Mexican recipes. Justin loved it and Mandi and my mother-in-law were over yesterday and tried it, they both approved! It is so easy.

Black Bean Tortilla Bake
2 Tbs. oil
1 large bell pepper, cored, seeded, and chopped
1 medium-size onion, chopped
3 medium-size cloves, garlic, minced
1 fresh jalapeno pepper, cored, seeded, and chopped
1 can (14 1/2 oz.) diced tomatoes, undrained (I chopped up stewed tomatoes)
1 can (10 oz.) chopped tomatoes with green chiles, undrained
1 can black beans, rinsed and drained
1 Tbs. ground cumin
6 flour tortillas
4 cups shreeded cheese (I did 3 cups and used a mix of sharp cheddar and mozzarella)
For Serving:
Shredded lettuce
Chopped fresh cilantro
Sour Cream

Place the oil in a large pan over medium heat. Add the bell pepper, onion, garlic, and jalapeno. Cook, stirring, until the onion softens, 2-3 minutes. Add both tomatoes, black beans, and cumin and let simmer, stirring occasionally, uncovered, until the sauce is slighlty reduced, 7-8 minutes. Spread about 2 cups of the sauce in the bottom of a 13 by 9-inch baking dish. Place 2 tortillas on top, then sprinkle 1 1/2 cups of the cheese over the tortillas. Spoon half of the remaining sauce over the cheese, top it with 2 tortillas, and 1 1/2 cups of cheese. Repeat with the remaining sauce, 2 tortillas, and 1 cup of cheese. Cover the baking dish with aluminum foil. Bake the casserole at 350 degrees for 35-40 minutes. Serve with Lettuce, cilantro, and sour cream.