black bean tortilla casserole

1 garlic clove, minced
1/2 cup white onion, chopped
1/2 cup green onion, chopped
2 cans diced tomatoes with green chilis (rotel)
1/2 teaspoon chili powder
2 teaspoons cumin powder
2 cans black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper to taste
9-12 corn tortillas
8 ounces of grated cheddar or mexican cheese
a couple of ounces of salsa
4 ounces black olives, sliced
sour cream, for garnish
cilantro, for garnish
salsa, for garnish
green onions, for garnish
jalapenos, chopped for garnish

preheat oven to 350. spray a large pan with oil and heat stove top to medium. add garlic, onions, tomatoes and spices to pan, cooking for 5 minutes. add beans, cilantro, salt and pepper and remove from heat. spray a 9 inch square pan with oil. add a splash of salsa. start by layering tortillas to fit, followed by filling, cheese, tortillas, filling....you get the picture! top with any extra cheese and bake covered for 20 minutes. uncover, top with olives and bake an additional 10 minutes.

serve with sour cream, green onions, cilantro, salsa, jalapenos or anything you desire~

also, feel free to add some corn kernels or bell pepper or any other yummy nutritious fillers that you desire and definitely substitute 1.5 pound of fresh diced tomatoes and a can of diced green chilis in place of the tomatoes when tomatoes are in season!