Black Bean and Zucchini Chilaquiles
A hearty Mexican casserole featuring layers of corn tortillas, black beans, and zucchini in a spiced tomato sauce, topped with melted cheese. This vegetarian dish combines traditional chilaquiles with added vegetables for a nutritious twist.
Ingredients
- •1½ tablespoons olive oil
- •1 cup chopped onion
- •1 medium green bell pepper
- •28 ounce crushed tomatoes
- •2 teaspoons chili powder
- •1 teaspoon dried oregano
- •½ teaspoon ground cumin
- •16 ounce black beans
- •1 medium zucchini
- •1 small hot chile pepper
- •12 pieces corn tortillas
- •8 ounces Cheddar cheese
Cooking Instructions
- 1.
1. Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.
5 min
- 2.
2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.
15 min
- 3.
3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half 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.
25 min
