2 cups Monterey Jack and Cheddar blend cheese shredded (preferably reduced fat)
3 tomatoes chopped (optional)
1/2 cup sour cream (optional)
1/2 cup sliced black olives (optional)
Preheat oven to 350 degrees.
Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.
Arrange 6 tortillas in bottom of 9" × 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese.
Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.