Turkey Mexican Casserole - turkey leftovers

15 ounces black beans, drained, rinsed
2 cups of cherry tomatoes, halved
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
2 (10 oz cans) green enchilada sauce
1 large package of cheese tortellini, cooked (follow package instructions)
2 cups chopped, cooked turkey
1/2 cup sliced green onions
1 small can of olives, sliced
1 cup shredded Mexican cheese

Heat oven to 350°F. Spray 9 X 13 pan with cooking spray.
In your bowl, stir together beans, tomatoes, cilantro and cumin.
Spread 1/2 cup of the enchilada sauce in baking dish. Arrange half of the tortellini over sauce. Top with half of the bean mixture, half of the turkey, half of the olives and half of the onions; pour 1/2 cup enchilada sauce over top.
Repeat layers.
Top with remaining enchilada sauce and the cheese.
Bake uncovered 30 minutes or until thoroughly heated and is lightly browned. Let stand 15 minutes before serving.