Black Bean And Zucchini Chilaquiles Recipe

• 12 corn tortillas
• 2 tbsp. extra virgin olive oil
• 1 heaping c. minced onions
• 1 med. green bell pepper, finely minced
• 1 (28 ounce.) can crushed or possibly pureed tomatoes
• 2 1/2 c. cooked black beans (if canned, drain)
• 1 med. zucchini, grated
• 2 teaspoon chili pwdr
• 1 teaspoon dry oregano
• 1/2 teaspoon grnd cumin
• 1/2 pound Cheddar cheese, grated

1. Preheat oven to 350 degrees.
2. Place tortillas on a large baking sheet and bake 10-15 min till tortillas are dry and crisp.
3. When cold sufficient to handle, crumble into small pcs.
4. Heat oil in a heavy saucepan.
5. Saute/fry onions till translucent/soft.
6. Add in green pepper and continue till softened and onions are golden brown.
7. Stir in tomatoes and seasonings, and simmer over low heat for 10 min.
8. Oil a 9 x 13 inch shallow casserole and layer as follows: half the tortillas, half the tomato sauce, half the black beans, half the zucchini and half the cheese.
9. Repeat.
10. Bake for 25-30 min till the cheese is bubbly.
11. Let stand for 5-10 min.
12. Then cut into squares and serve at once.
13. Serves 6-8.
14. Note: Have torn lettuce pcs, minced tomatoes, minced onions and taco sauce on the side.

corn tortillas, extra virgin olive oil, onions, green bell pepper, tomatoes, black beans, zucchini, chili pwdr, oregano, grnd cumin, cheddar cheese

Taken from cookeatshare.com/recipes/black-bean-and-zucchini-chilaquiles-23741 (may not work)