Black Bean and Zucchini Chilaquiles
Ingredients
- 12 corn tortillas
- 2 tablespoon olive oil
- 1 cup (heaping) onions, chopped
- 1 medium green bell pepper, finely chopped
- 28 ounce can crushed or pureed tomatoes
- 2 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 2 1/2 cup cooked black beans
- 1 medium zucchini, grated
- 1/4 pound Cheddar cheese, grated
Instructions
Preheat oven to 350 degrees. Place tortillas on a large baking sheet and bake for 10-15 minutes until dry and crisp. When cool enough to handle, crumble into small pieces. Heat oil in a heavy saucepan. Saute onions until translucent. Add green pepper and continue to saute until it has softened and onions are golden. Stir in tomatoes and seasonings and simmer over low heat for 10 minutes. Oil a 9x13" shallow baking dish and layer as follows: half of tortilla pieces, half of tomato sauce, half of black beans, half of zucchini, and half of cheese. Repeat layers. Bake 25-30 minutes until is bubbly. Let stand 5-10 minutes, then cut into squares and serve immediately.