THREE-LAYER TORTILLA CASSEROLE

THREE-LAYER TORTILLA CASSEROLE image

Number Of Ingredients 15

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Vegetable oil cooking spray
1 (15-ounce) can black beans, drained and rinsed
½ cup vegetable broth
2 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 large red onion, chopped
2 cups chopped zucchini
1 cup frozen corn, thawed
1 teaspoon ground cumin
2 tablespoons minced fresh cilantro
Sea salt to taste
Freshly ground black pepper to taste
3 (8-inch) whole wheat tortillas
¾ cup prepared chunky salsa

Steps:

1. Preheat the oven to 350°F. Coat a 10-inch pie plate with cooking spray and set aside. 2. Add the beans, ¼ cup broth, garlic, oregano, and cayenne to a food processor or blender and blend until smooth but thick. Set aside. 3. Heat the remaining ¼ cup broth in a large skillet over medium heat. Add the onion and sauté for 5 minutes. Put in the zucchini and corn and sauté for 3 minutes. Add the cumin and cilantro and sauté for 1 minute. Season with salt and black pepper. 4. Place one tortilla in the prepared pie plate. Spread about one-third of the bean mixture over the tortilla. Using a slotted spoon, add one-third of the vegetable mixture on top of the beans. Add one-third of the salsa over the vegetables and top with another tortilla. Make two more layers in the same fashion, to make a total of three layers. 5. Bake uncovered for about 30 minutes. Cut into wedges to serve.