Veggie Enchilada Casserole

Submitted by Allie Jones

2 cups chopped onion
1.5 cups shopped red and green bell pepper
2-3 cloves minced garlic
3/4 cup salsa (I use Pace picante med)
2 tsp ground cumin
2 (15.8 oz) cans beans (i.e. black or pinto)
12, 6-inch corn tortillas
3 cups (combined) monterey jack and cheddar cheese, shredded

*things to have on hand to garnish with/add on top when serving: chopped tomatoes, sour cream, avocado slices or guacamole, chopped black olives

Preheat overn to 350 degrees. Combine onion, peppers, garlic, salsa, cumin and beans in a large skillet and bring to simmer over medium heat, until veggies softened (5-7 minutes or so). Arrange tortillas (slice them into triangles if you like) in bottom of 9" x 13" baking dish, overlapping them as necessary. Spread half of the bean/veggie mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese. Cover baking dish with foil and bake 15-20 minutes. Serve (with desired mexi-garnishes/sides).