1 large can of tomatoes (796 mL) or two depending on your tastes
3/4 cup of picante sauce - I use Old El Pasa as it doesn't have any added fat
2 cloves of garlic, minced
1 tbsp ground cumin
2 large cans of black beans, rinsed to get rid of the excess salt
12 6 inch corn tortillas. I use whatever has the most fiber.
1 cup of finely shredded non fat mozarella cheese, I sometimes substitute non fat cottage cheese instead. I know - but it gets stringy when it's hot and tastes really good.
How to make it
In a large frying pan combine onions, and garlic. Fry till translucent.
Add the cumin and give it a good stir.
Add the UNDRAINED tomatoes and picante sauce. Stir well
Bring to a boil and simmer uncovered for 10 minutes.
Stir in the well drained and rinsed beans.
In a 9"x13"x2" baking dish, spread 1/3 of the bean mixture over the bottom.
Top with half the tortillas, overlapping if necessary.
Top with half the grated cheese or half the cottage cheese.
Repeat ending with the cheese.
Cover and bake in a 350 degree oven for 30-35 minutes or until heated throughout.
Let stand 10 minutes.
If desired, top with tomato slices, shredded lettuce, green onion or onion. Cut into squares and serve.