South of the Border Stack

1 clove garlic, minced
1/2 c. chopped onion
1 c. chopped tom
1/2 c. chopped green onion
1/2 t. chili powder
2 t. cumin
1 8oz can tom sauce
1 16oz can black beans, drained and rinsed
1 T. chopped cilantro
Salt and pepper, to taste
12 corn tortilla
8oz shredded Cheddar cheese or Munster

Preheat oven to 350. Spray a large skillet with cooking spray over medium heat; add garlic, onion, tomato, green onion, chili powder and cumin; stir fry until onion is tender. Add tomato sauce and cook for 5 minutes. Stir in beans, cilatro, salt and pepper.

Spray a 9-inch square baking dish with cooking spray. Layer 4 torillas, 1/3 of the bean mixture, and 1/3 of the cheese; repeat twice.

Cover with a lid or aluminium foil wrap and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until bubbly.

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