| 42 | oz. | onion, chopped |
| 36 | oz. | green pepper, chopped |
| 2 1/4 | qts. | canned tomatoes, diced |
| 1 | qt. | picante sauce |
| 6 | cloves | fresh garlic, minced |
| 3 | tbsp. | ground cumin |
| 10 | lbs. | canned black beans, drained, rinsed |
| 64 | corn tortillas | |
| 3 | lbs. | monterey jack cheese, shredded |
| 1 | lb. | fresh tomatoes, finely diced |
| 2 | oz. | green onions, thinly sliced |
| 6 | .lbs. | picante sauce |
Combine onion, pepper, tomato, 1 qt picante sauce, and spices in steam-jacketed kettle. Bring to boil. Reduce heat and simmer uncovered for 15-20 minutes.
Stir beans into tomato mixture. Turn off heat. Spread 2 lb 6 oz of bean mixture in 12x10x2-inch pan.
Top bean mixture with 8 corn tortillas, overlapping as necessary.
Sprinkle 6 oz cheese over tortillas. Spread 2 lb 6 oz bean mixture over cheese. Top with 8 corn tortillas, overlapping as necessary. Sprinkle 6 oz cheese over tortillas. Cover and bake at 350°F for 30-35 minutes or to 165°F. Cut 4x3.
Sprinkle 4 oz tomatoes and 1 Tbsp sliced onions over each pan. Keep hot (above 140°F).
Serve immediately with picante sauce as a condiment.
Serves 64