Bean Casserole

• 1 large onion, diced
• 1 or 2 sweet peppers, diced
• 4 cloves of garlic

Saute these until the onions are transparent.

Add:

• 1 tsp cumin
• black pepper
• a bay leaf
• basil or oregano or parsley (optional)
• hot pepper (optional)
• 1 lb frozen or fresh vegetables: carrot, green beans, corn, and peas
• 2 or 3 cans beans
• 3/4 cup sun dried or roasted tomatoes

Heat through on the stove.

In a casserole dish, layer the mixture with:

• soft corn tortillas
• shredded cheese (cheddar or monteray jack)

Heat it through in the oven, about 20 minutes at 350.

Serve with:

• sour cream.