Black Bean and Zucchini Tortilla Casserole

Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This recipe makes a nice change-of-pace holiday main dish but is also easy enough to make for weeknight meals. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook.Black Bean and Zucchini Tortilla Casserole Author: Nava Recipe type: Vegan main dish Cuisine: Vegan / Southwestern / Healthy Prep time:  20 mins Cook time:  20 mins Total time:  40 mins Serves: 8 1½ tbsp extra-virgin olive oil1 cup chopped onion1 medium green bell pepper, diced1 (28 oz) can crushed or pureed tomatoes1–2 small fresh hot chile peppers, seeded and minced, or 1 (4 oz) can chopped mild green chiles2 tsp chili powder, or more, to taste1 tsp dried oregano1 tsp ground cumin1 (16–20 oz) can black beans, drained and rinsed1 medium zucchini, quartered lengthwise and thinly sliced12 corn tortillas, torn or cut into several pieces8 oz cheddar-style nondairy cheese (Daiya is great with this!)vegan sour cream (homemade or purchased) or Cashew Cream for garnish, optionalPreheat the oven to 400°F.Heat the oil in a large 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 crushed tomatoes and seasonings, black beans, and zucchini. Bring to a simmer, then simmer gently for 5 minutes.Layer as follows in a lightly oiled 9 x 13 inch or 2-quart round casserole dish: half of the tortillas, half of the tomato-black bean mixture, and half of 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.3.3.3077  Nutrition informationPer serving:  Calories: 361;  Total fat: 11g;  Protein: 19g;  Fiber: 12g;  Carbs: 50g; Sodium: 550mgMoreThis post was originally published on 21 September 2014.

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