Zucchini Relleno

• Olive oil spray
• 2 scallions, white and green parts, chopped
• 1 medium zucchini, quartered lengthwise and cut into 1-inch slices
• Sea salt
• 1 tablespoon chopped fresh cilantro, optional
• 1/2 medium yellow bell pepper, cored, seeded, and cut into 1/2-inch strips
• 4 to 8 ounces mozzarella or other cheese, grated
• One 15-ounce can pinto beans, drained and rinsed
• 2 green chiles, stemmed, seeded, and chopped (try Anaheim or poblano)
• 2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained
• 2 or 3 fresh oregano sprigs
• 2 corn or whole wheat tortillas

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Scatter the scallions in the pot.
4. Spread the zucchini in a layer and season lightly with salt.
5. Sprinkle with cilantro, if using.
6. Scatter in the bell pepper strips and top with half of the cheese.
7. Cover with the pinto beans.
8. Blanket with the green chiles.
9. Add the rest of the cheese and top with the tomatoes.
10. Tuck the oregano sprigs in the crevices.
11. Spray each side of the tortillas with olive oil.
12. Cut the tortillas in half and roll each half separately.
13. Position the rolled tortilla halves on top of the other ingredients in the pot.
14. Spray well with olive oil.
15. Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
16. Serve immediately.
17. Calories: 500
18. Protein: 30g
19. Carbohydrates: 66g
20. Fat: 19g
21. Cholesterol: 50mg
22. Sodium: 153mg
23. Fiber: 16g

olive oil spray, scallions, zucchini, salt, fresh cilantro, yellow bell pepper, mozzarella, pinto beans, green chiles, tomatoes, oregano sprigs, corn

Taken from www.epicurious.com/recipes/food/views/zucchini-relleno-378868 (may not work)