2 medium chopped onions
2-3 garlic cloves, minced
Vegetable oil for saute
1/2 sweet pepper, chopped(green is cheapest)
1 large tin of canned tomatoes
Tabasco or other hot sauce to taste
2 tsp ground cumin
1/2 tsp black pepper
4 cups of cooked black beans (adzuki or kidney also work)
Corn tortillas
2-3 cups of Monterey Jack cheese, shredded (or vegan substitute)

On low heat saute onions and garlic in frying pan until tender but not brown.

Stir in sweet pepper, then add tomatoes without draining them.

Add spices and hot sauce to your taste preferences.

Allow to simmer for 10 minutes uncovered.

Add the beans and stir, taste and add more spice if required.

In a large flat casserole dish, layer ingredients.
Start with some of the bean-tomato frying pan mix, cover with tortillas and overlap if necessary. Cover with some of the cheese and then start with the beans again.

Do as many layers as you have ingredients and pan depth. Make sure the top has the tortillas and cheese over them.

Bake at 350F for 35 minutes or until cheese is *lightly* browned.

This recipe is my own adaptation of "Tortilla Black Bean Casserole" from 201 More Fat Burning Recipes by Cathi Graham.

It has the added benefit of being low fat and low calorie.