Recipe#12550

Title: Chilaquiles 04

From greenlee@bellsouth.net Thu Apr  9 14:38:27 1998
 Date: Tue, 24 Mar 1998 07:07:46 -0500 (EST)
 From: "Karen C. Greenlee" greenlee@bellsouth.net
 Subject: Black Bean & Zucchini Chilaquiles

12 corn tortillas
 2 tablespoons   olive oil
 1 cup (heaping) onions -- chopped
 1 medium green bell pepper -- finely chopped
 1 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 -- canned or dry
 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.