Black Bean And Zucchini Chilaquiles Recipe
Servings: 12
Ingredients
- 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
Directions
- Preheat oven to 350 degrees. Place tortillas on a large baking sheet and bake 10-15 min till tortillas are dry and crisp. When cold sufficient to handle, crumble into small pcs. Heat oil in a heavy saucepan. Saute/fry onions till translucent/soft. Add in green pepper and continue till softened and onions are golden brown. Stir in tomatoes and seasonings, and simmer over low heat for 10 min.
- 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. Repeat. Bake for 25-30 min till the cheese is bubbly. Let stand for 5-10 min. Then cut into squares and serve at once. Serves 6-8. Note: Have torn lettuce pcs, minced tomatoes, minced onions and taco sauce on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 309 | |
| Calories from Fat 88 | 28% |
| Total Fat 10.07g | 13% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 162mg | 7% |
| Potassium 784mg | 22% |
| Total Carbs 41.08g | 11% |
| Dietary Fiber 8.8g | 29% |
| Sugars 2.59g | 2% |
| Protein 15.64g | 25% |
