Black Bean and Zucchini Chilaquiles
Ingredients:
2 T olive oil
1 C chopped yellow onion
3 cloves garlic, minced
1/2 medium green bell pepper, diced
1/2 a jalapeno (seeds removed), minced
1 medium zucchini, quartered and sliced
1 (28 oz) can crushed tomatoes (I use Muir Glen brand)
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
1 (20 oz) can black beans, drained (I use Eden Organics brand)
18-20 small corn tortillas, each of them quickly dipped in hot canola
oil (this step is messy and can be skipped if you want. I just think it makes the tortillas more tender)
Topping:
1 T olive oil
1 C reserved tomato-black bean mixture
1 medium zucchini, grated
1/4 tsp salt
Instructions:
1. Preheat oven to 375F. Lightly oil a 9- by 13-inch baking pan.
2. Heat the olive oil in a large saucepan. Saute the onion and garlic
until translucent. Add jalapeno, bell pepper, and sliced zucchini and
continue to saute until they have softened and the onion is golden.
Stir in tomatoes and seasonings. Bring to a simmer, then simmer
gently for 5 minutes. Add beans and stir well.
3. Layer as follows in the prepared pan: one layer of tortillas, then
half of the tomato-black bean mixture. Repeat. Top off with one more
layer of tortillas.
4. Quickly saute the olive oil, reserved bean mixture, and grated
zucchini together until zucchini is tender. Add salt. Pour this over
the top of the casserole.
5. Bake for 20 minutes. Let stand for 5 to 10 minutes, then cut into
squares or wedges to serve.
6. Alternately, once assembled, cover and freeze. Whenever you are ready for it, thaw in the fridge and bake as described.