Line a 12-inch platter with shredded lettuce. In a medium bowl stir together black beans, sweet pepper, and jalapeno peppers. Spoon over lettuce, leaving a border of lettuce. Spoon sour cream over bean mixture; gently spread in a smooth layer, leaving a border of bean mixture.
Drain excess liquid from salsa. Spoon salsa over sour cream layer, leaving a border of sour cream. Sprinkle cheese over salsa; top with olives. If desired, cover and chill for up to 6 hours. Serve the dip with Homemade Tortilla Chips. Makes 16 servings.
Homemade Tortilla Chips
Cut each of the tortillas into 6 wedges. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350 degree F oven for 5 to 8 minutes or until dry and crisp, rotating baking sheets once. Makes 48 chips.