This is a big weeknight hit at my home.
2 onions, chopped
1 (14.5-ounce) can diced tomatoes
1 green pepper, chopped
1 red pepper, chopped
¾ cup picante sauce
2 teaspoons cumin
1 tablespoon minced fresh garlic
2 (15-ounce) cans black beans, drained
12 (6-inch) corn tortillas
2 cups shredded Monterey Jack cheese
Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan.
In a large skillet, combine onions, tomatoes, peppers, sauce, cumin and garlic. Bring to a boil; reduce heat and simmer for about 10 minutes to blend flavors. Stir in beans.
Spread 1/2 of mixture along bottom of prepared pan. Top with ½ the tortillas and ½ the cheese. Repeat. Bake, covered with foil, for 25 minutes. Remove foil and bake, uncovered, an additional 20 minutes, or until cheese begins to brown.
Serve with sliced guacamole and sour cream.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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