INGREDIENTS
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2 cups chopped onions
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1 green bell pepper, chopped
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1-14½ ounce can diced tomatoes
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¾ cup picante sauce
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2 cloves garlic, minced
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2 teaspoons ground cumin
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2-15 ounce cans black beans, rinsed
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12-6 inch corn tortillas
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1 small can tomato sauce
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2 cups Monterrey Jack cheese, shredded
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Garnish: avocados, sour cream