Black Bean and Tortilla Bake

A "Bake." I love that vague title. ANYTHING could be baked, and it lends a shady mystery to any meal, don't you think? I found this recipe with a totally unappealing picture one night and made it for the girls and I. We didn't have much in the house, but since black beans and tomatoes are a staple for most of our meals lately, I thought it looked good. Just look at the starred reviews!

Anyway, it was super easy and really good, and here's our slightly adapted version below. Actually, that's not true. I cooked it in a 9" x 12" pan because I had changed things. I think I added more beans and more tortillas, as well as more tomatoes and spices, while keeping the amount of cheese the same, but since I didn't write it down, I'll only add the changes I clearly remember. ) *The next time I make it, I'll probably substitute salsa for some of the tomatoes to punch up the flavor.

1 garlic clove, minced (Use more! 4-5 should work.)
1/2 cup chopped onion (We used one cup chopped onion)
1 cup chopped tomato (We used more-- probably at least 2 cups of home-canned tomatoes)
1/2 cup chopped green onion (We didn't have this, so I added the extra onion above)
1/2 teaspoon chili powder (to taste)
2 teaspoons cumin powder (to taste)
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro(We used dried cilantro, probably about 1 tsp.)
salt and pepper, to taste
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (We used full-fat cheese. I shredded some monterey jack and sharp cheddar for the layers, and I dumped some shredded mozzerella on top. I'm certain it was more than 2 tablespoons mozzerella.)

sour cream, for serving

Preheat oven to 350 degrees F.

1. , Cook the onions over medium heat in a tablespoon of oil until tender. Add tomato, green onion, cumin, chili powder, and garlic. Cook until heated through.
   
2. Add tomato sauce and cook 5 minutes more.
3. Stir in beans, cilantro, salt, and pepper.
4. Spray a 9 inch square baking dish with cooking spray.
5. Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
6. Top with reserved cheese.
7. Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

Serve as is, or for cream-loving girls, with a dollop of sour cream on top.