LOCATION: Recipes >> Mexican >> Chilaquiles 04
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Chilaquiles 04
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Black Bean and Zucchini Chilaquiles
12 corn tortillas
2 tablespoons olive oil
1 cup (heaping) onions, chopped
1 medium green bell pepper, finely chopped
28 oz can crushed or pureed tomatoes
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon cumin
2 1/2 cups cooked black beans
1 medium zucchini, grated
1/4 pound Cheddar cheese, grated
Preheat oven to 350 degrees. Place tortillas on a large baking
sheet and bake for 10-15 minutes until dry and crisp. When cool
enough to handle, crumble into small pieces.
Heat oil in a heavy saucepan. Saute onions until translucent.
Add green pepper and continue to saute until it has softened and
onions are golden. Stir in tomatoes and seasonings and simmer over
low heat for 10 minutes.
Oil a 9x13" shallow baking dish and layer as follows: half of
tortilla pieces, half of tomato sauce, half of black beans, half
of zucchini, and half of cheese. Repeat layers.
Bake 25-30 minutes until is bubbly. Let stand 5-10 minutes, then
cut into squares and serve immediately.
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