Tortilla Black Bean Casserole

I am trying to cook meals without meat sometimes, so the following two recipes are ones I found recently that are good.

2 cups chopped onion
1 1/2 cups chopped sweet pepper
1 14.5 ounce can tomatoes, undrained and cut up
3/4 cup picante sauce or green salsa
2 tsp ground cumin
2 cloves garlic, minced
2 15 ounce cans black and/or kidney beans rinsed and drained
12 6-inch corn tortillas
8 ounces Monterey Jack cheese, shredded
2 medium tomatoes, chopped (optional)
2 cups shredded lettuce (optional)
sliced green onions (optional)
sliced pitted olives (optional)
sour cream (optional)

1. In a large skillet, combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boil, reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
2. Spread 1/3 of the bean mixture over the bottom of a 3 quart baking dish. Top with 6 of the tortillas, overlapping as necessary and 1 cup of cheese. Add another 1/3 of the bean mixture, top with remaining 6 tortillas and remaining bean mixture.
3. Bake, uncovered, in a 350* oven 30 to 35 minutes or until heated through. Sprinkle with remaining 1 cup cheese. Let stand 10 minutes before serving. If desired, top with tomatoes, lettuce, onions, olives, and sour cream.

From the Better Homes and Gardens Cookbook.