This is a print preview of "Black Bean And Zucchini Chilaquiles" recipe.

Black Bean And Zucchini Chilaquiles Recipe
by CookEatShare Cookbook

Black Bean And Zucchini Chilaquiles
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  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

  1. 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.
  2. 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.