Layered Tamale Casserole

• 14 cup water
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can red kidney beans, drained
• 1 teaspoon vegetable oil or 1 teaspoon cooking spray
• 3 cups sliced onions
• 2 12 cups sliced zucchini, on the thin side but not so thin they fall apart when cooked
• 1 34 cups juillened red and yellow sweet bell peppers
• 2 poblano chiles, sliced into rings
• 2 -3 cloves garlic, minced
• 1 cup whole kernel corn, fresh or frozen and thawed
• 1 teaspoon cumin
• 12 teaspoon red pepper flakes
• 5 flour tortillas or 5 fresh corn tortillas
• 1 12 cups green taco sauce, like tomatillo
• 2 cups shredded jalapeno jack cheese or 2 cups regular monterey jack cheese

1. Place water in beans in a food processor or blender and puree to smooth.
2. Set aside.
3. In a large heavy skillet over medium high heat add the oil-or pre spray cold.
4. Add the onion, zucchini, peppers and garlic, and saute for about 10 minutes.
5. Add the corn, cumin, and red pepper flakes cooking for 2 minutes.
6. Remove from heat and set aside.
7. Preheat oven to 350 degrees.
8. Lightly oil a 3 quart round baking dish-or slice your tortillas to fit a square one.
9. Place a small amount of sauce on the bottom of prepared dish, then a tortilla, then the bean mixture, onion/pepper mixture, sauce then cheese.
10. Repeat ending with cheese.
11. Bake for 45 minutes or until hot and bubbly.

water, black beans, red kidney beans, vegetable oil, onions, zucchini, peppers, poblano chiles, garlic, whole kernel corn, cumin, red pepper, flour tortillas, green taco, jack cheese

Taken from www.food.com/recipe/layered-tamale-casserole-56888 (may not work)