Tortilla black bean casserole

2 c. chopped onion (2large)
1 1/2 c. chopped green sweet pepper (2 medium)
1 14 oz. can tomatoes, undrained and cut up
¾ c. picante or green salsa
2 t ground cumin
2 cloves garlic, minced
4 c. cooked black and/or red kidney beans
12 6 in. tortillas
8 oz Monterey Jack cheese, shredded (2c)
2 medium tomatoes, chopped (optional)
2 c shredded lettuce (optional)
sliced green onions (optional)
sliced ripe olives (optional)
½ c. sour cream or yogurt

In a large skillet combine, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans. Spread one-third of the bean mixture over the bottom of the 3 qt. rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of cheese. Add another one-third of the bean mixture; top with remaining tortillas and remaining bean mixture. Bake, covered, in a 3500 oven 30-35 minutes or until heated through. Sprinkle with remaining 1 c. cheese. Let stand 10 minutes before serving. If desired, top with tomatoes, lettuce, onions, olives, and serve with sour cream.