Black Bean And Zucchini Chilaquiles Recipe - Cooking Index
Black Bean And Zucchini Chilaquiles Recipe - Cooking Index
| 1 1/2 tablespoons | Olive oil | |
| 1 cup | Chopped onion | |
| 1 cup | Green bell pepper - diced (medium) | |
| 1 x | Crushed or pureed tomatoes - (28 oz) | |
| 2 teaspoons | Chili powder | |
| 1 teaspoon | Dried oregano | |
| 1/2 teaspoon | Ground cumin | |
| 1 x | Black beans - (20 oz) | |
| = (or 2 1/2 cups cooked - abt 1 cup raw) | ||
| 12 | Corn tortillas - torn several pieces | |
| 1 | Zucchini - grated (medium) | |
| 8 oz | Grated organic cheddar cheese | |
| = (or cheddar-style soy cheese) |
Preheat the oven to 400 degrees.
Heat the oil in a heavy saucepan. Saute the onion until translucent. Add the green pepper and continue to saute 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.
This recipe yields 6 to 8 servings.
Description:
"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."
Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com
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