Ingredients

• 2 cups chopped onion (2 large)
  
• 1 1/2 cups chopped green sweet pepper (2 medium)
  
• 1 14 1/2 - ounce can tomatoes, cut up
  
• 3/4 cup bottled picante sauce or green salsa
  
• 2 teaspoons ground cumin
  
• 2 cloves garlic, minced
  
• 2 15 - ounce cans black beans and/or red kidney beans, rinsed and drained
  
• 12 6 - inches corn tortillas
  
• 8 ounces reduced-fat Monterey Jack cheese, shredded (2 cups)
  
• 2 medium tomatoes, chopped (optional)
  
• 2 cups shredded lettuce (optional)
  
• Sliced green onions (optional)
  
• Sliced pitted ripe olives (optional)
  
• 1/2 cup light dairy sour cream or plain low-fat yogurt (optional)