Mexican Lasagna

The recipe was given to me back in my Elem Ed days by my friend Jana. I like this meal because it's nice every once in a while to have a meal without meat. :)

In a frying pan add:

1/2 chopped onion

1 chopped green pepper

1 14.5 oz can diced tomatoes

3/4 cup salsa

2 cloves garlic

2 tsp ground cumin

Bring to a boil and simmer for 10 minutes. Stir in two 15 oz cans of black beans (drained and rinsed). Lightly "pamize" 9x13 pan and layer the frying pan mix, tortillas (flour), and Monterrey Jack cheese. Bake at 350* for 35-40 minutes.

Can top after cooking with lettuce, tomatoes, and black olives.

I saw Rachael Ray make something similar once where she added ground beef and used flavored tortillas instead of flour.