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BLACK BEAN AND ZUCCHINI TORTILLA CASSEROLE
May. 2nd, 2014 05:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandBLACK BEAN AND ZUCCHINI TORTILLA CASSEROLE
Serves: 8
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
1 medium green bell pepper, diced
28-ounce can crushed or pureed tomatoes
1 small fresh hot chile pepper, seeded and minced,
or one 4-ounce can chopped mild green chiles
2 teaspoons chili powder, or more, to taste
1 teaspoon dried oregano
1 teaspoon ground cumin
16- to 20-ounce can black beans, drained and rinsed
1 medium zucchini, quartered lengthwise and thinly sliced
12 corn tortillas, torn or cut into several pieces
8 ounces cheddar-style nondairy cheese
Preheat the oven to 400º F (205º C).
Heat the oil in a large saucepan. Sauté the onion until translucent. Add the green pepper and continue to sauté until it has softened and the onions are golden.
Stir in the crushed tomatoes and seasonings, black beans, and zucchini. Bring to a simmer, then simmer gently for 5 minutes.
Layer as follows in a lightly oiled 9-by 13-inch or 2-quart round casserole: Half of the tortillas, half of the tomato-black bean mixture, and half of the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.
Serves: 8
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
1 medium green bell pepper, diced
28-ounce can crushed or pureed tomatoes
1 small fresh hot chile pepper, seeded and minced,
or one 4-ounce can chopped mild green chiles
2 teaspoons chili powder, or more, to taste
1 teaspoon dried oregano
1 teaspoon ground cumin
16- to 20-ounce can black beans, drained and rinsed
1 medium zucchini, quartered lengthwise and thinly sliced
12 corn tortillas, torn or cut into several pieces
8 ounces cheddar-style nondairy cheese
Preheat the oven to 400º F (205º C).
Heat the oil in a large saucepan. Sauté the onion until translucent. Add the green pepper and continue to sauté until it has softened and the onions are golden.
Stir in the crushed tomatoes and seasonings, black beans, and zucchini. Bring to a simmer, then simmer gently for 5 minutes.
Layer as follows in a lightly oiled 9-by 13-inch or 2-quart round casserole: Half of the tortillas, half of the tomato-black bean mixture, and half of the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.
