Layered Tamale Casserole

• 1/4 cup water
• 2 (15-ounce) cans black beans, drained
• Cooking spray
• 3 cups sliced onion (about 2 large)
• 2 1/2 cups thinly sliced zucchini (about 2 medium)
• 1 3/4 cups (1/4-inch) julienne-cut red bell pepper (about 2 medium)
• 2 garlic cloves, minced
• 1 cup frozen whole-kernel corn, thawed
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 5 (8-inch) flour tortillas
• 1 1/4 cups green taco sauce
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese

1. Place water and beans in a food processor; process until smooth. Set aside.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
3. Add onion, zucchini, bell pepper, and garlic; saute 10 minutes. Add corn, cumin, and ground red pepper; cook 2 minutes. Set aside.
4. Preheat oven to 350u0b0. Coat a 3-quart round souffle dish with cooking spray. Place 1 tortilla in bottom. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture over top. Top with 1/4 cup sauce. Sprinkle with 1/4 cup cheese. Repeat with remaining ingredients, ending with 1/2 cup cheese. Bake at 350u0b0 for 45 minutes or until thoroughly heated.

water, black beans, cooking spray, onion, zucchini, red bell pepper, garlic, corn, ground cumin, ground red pepper, flour tortillas, green taco, shredded monterey jack cheese

Taken from www.myrecipes.com/recipe/layered-tamale-casserole (may not work)