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Black Bean Tortilla Casserole

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1 (14.5 ounce) can diced tomatoes, drained

1 1/2 cups chopped green pepper

1/2 cup sliced ripe olives

1 cup chopped fresh tomatoes

2 garlic cloves, minced

3/4 cup picante sauce

2 cups (8 ounces) shredded reduced-fat mexican-blend cheese

1 1/2 cups shredded lettuce

2 teaspoons ground cumin

2 (15 ounce) cans black beans, rinsed and drained

8 (6 inch) corn tortillas

2 large onions, chopped

1/2 cup thinly sliced green onions

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