Three-Layer Tortilla Casserole

• Vegetable oil cooking spray
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 cup vegetable broth
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 large red onion, chopped
• 2 cups chopped zucchini
• 1 cup frozen corn, thawed
• 1 teaspoon ground cumin
• 2 tablespoons minced fresh cilantro
• Sea salt to taste
• Freshly ground black pepper to taste
• 3 (8-inch) whole wheat tortillas
• 3/4 cup prepared chunky salsa

1. 1. Preheat the oven to 350u0b0F. Coat a 10-inch pie plate with cooking spray and set aside.
2. 2. Add the beans, 1/4 cup broth, garlic, oregano, and cayenne to a food processor or blender and blend until smooth but thick. Set aside.
3. 3. Heat the remaining 1/4 cup broth in a large skillet over medium heat. Add the onion and saute for 5 minutes. Put in the zucchini and corn and saute for 3 minutes. Add the cumin and cilantro and saute for 1 minute. Season with salt and black pepper.
4. 4. Place one tortilla in the prepared pie plate. Spread about one-third of the bean mixture over the tortilla. Using a slotted spoon, add one-third of the vegetable mixture on top of the beans. Add one-third of the salsa over the vegetables and top with another tortilla. Make two more layers in the same fashion, to make a total of three layers.
5. 5. Bake uncovered for about 30 minutes. Cut into wedges to serve.

vegetable oil cooking spray, black beans, vegetable broth, garlic, oregano, ubc, red onion, zucchini, frozen corn, ground cumin, fresh cilantro, salt, freshly ground black pepper, whole wheat tortillas, chunky salsa

Taken from www.epicurious.com/recipes/member/views/three-layer-tortilla-casserole-50170574 (may not work)