Southwest Tortellini Casserole

1 (15 ounce) cans black beans, rinsed and drained
9 -10 ounces refrigerated cheese tortellini, can use any type
1 (4 ounce) cans diced green chilies
1 (15 ounce) cans diced tomatoes
1/2 teaspoon cumin
1 1/2 cups low-fat sour cream, can use regular
1/4 cup fresh lime juice
1/2 teaspoon sugar
2 cups shredded monterey jack cheese
1/2 cup sliced black olives
3/4 cup chopped green onion
1/4 cup chopped cilantro

Directions

Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish.
In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish.

In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish.

Evenly sprinkle with cheese, then olives, then green onions, then the cilantro.
Cover with foil and bake at 350 for 30 minutes.

Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned.

Let stand 10 minutes before serving.

Garnish with cilantro.