Black Bean & Zucchini Chilaquiles

Stephanie · 08-20-2007, 01:22 AM

Serves: Serves 6 to 8

Chilaquiles is a classic Southwestern casserole made from crumbled tortillas, tomato sauce and cheese. Here, its savory flavors are augmented with black beans and zucchini.

* 1 1/2 tablespoons olive oil
* 1 heaping cup chopped onion
* 1 medium green bell pepper, diced
* 28-ounce can crushed or pureed tomatoes
* 2 teaspoon chili powder
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 20-ounce can black beans, or 2 1/2 cups cooked (from about 1 cup raw)
* 12 corn tortillas, torn into several pieces
* 1 medium zucchini, grated
* 8 ounces grated organic cheddar cheese or cheddar-style soy cheese

Preheat the oven to 400 degrees.

Heat the oil in a heavy 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 tomatoes and seasonings, and simmer over low heat for 10 minutes.

Oil a 9- by 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 15 to 20 minutes, until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares and serve at once.

08-20-2007, 01:22 AM	#1 (permalink)
Stephanie Administrator Fawkin' Newbie Join Date: Jul 2007 Location: Ocean Springs, MS Age: 22 Posts: 61 Rep Power: 0	Black Bean & Zucchini Chilaquiles Serves: Serves 6 to 8 Chilaquiles is a classic Southwestern casserole made from crumbled tortillas, tomato sauce and cheese. Here, its savory flavors are augmented with black beans and zucchini. * 1 1/2 tablespoons olive oil * 1 heaping cup chopped onion * 1 medium green bell pepper, diced * 28-ounce can crushed or pureed tomatoes * 2 teaspoon chili powder * 1 teaspoon dried oregano * 1/2 teaspoon ground cumin * 20-ounce can black beans, or 2 1/2 cups cooked (from about 1 cup raw) * 12 corn tortillas, torn into several pieces * 1 medium zucchini, grated * 8 ounces grated organic cheddar cheese or cheddar-style soy cheese Preheat the oven to 400 degrees. Heat the oil in a heavy 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 tomatoes and seasonings, and simmer over low heat for 10 minutes. Oil a 9- by 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 15 to 20 minutes, until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares and serve at once.