Tortilla-Black Bean Casserole

8 large servings **5 points per serving or 6.5 points as shown with 2 Tbsp. Sour cream (lettuce & tomato)

1 large onion, chopped
1 large green pepper, chopped
1 (14 1/2 oz.) can diced tomatoes
3/4 can picante sauce
Garlic to taste
2 tsp. ground cumin
1 (15 oz.) can black beans
1 can red kidney beans
12 (6 inch) corn tortillas
1 zucchini, chopped
1 cups shredded Monterey Jack cheese

Topping Ideas:
tomatoes
olives
green onions
sour cream
cheese

In a large skillet, combine onion, zucchini, green pepper, un-drained tomatoes, picante sauce, garlic, and cumin. Simmer uncovered for 10 minutes. Stir in drained beans.

In a 9x13 inch baking dish, spread 1/3 bean mixture over bottom. Top with half of the tortillas, overlapping as needed, and half of the cheese. Add another layer of beans then tortillas and remaining beans and cheese. Cover and bake 30 minutes at 350 degrees. Let stand for 10 minutes. Top with choice of toppings.