LuAnn's Family Favorites Recipes

LuAnn's Black Bean and Zucchini Chilaquiles

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Yield: 1 (13 x 9-inch) baking dish

Ingredients

Tortillas

  • 12 corn tortillas

Zucchini-bean-tomato mixture

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 medium zucchini, quartered lengthwise, then sliced thinly crosswise
  • 1/2 green bell pepper and 1/2 red bell pepper, finely chopped (or substitute one 7-ounce can diced green chilies, drained)
  • 2 cloves garlic, minced
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (28-ounce) can crushed or pureed tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 8 ounces shredded Cheddar or Co-Jack cheese (2 cups)

Garnish

  • Sour cream (optional)
  • Fresh cilantro (optional)

Instructions

  1. Preheat oven to 350 degrees F. Lightly spray a 9 x 13-inch, non-aluminum baking dish or pan with no-stick cooking spray; set aside.

Tortillas

  1. Spread the tortillas evenly onto a large baking sheet. Bake for 10 to 15 minutes or until dry and crisp. When cool enough to handle, crumble into small pieces; set aside.

Zucchini-bean-tomato mixture

  1. Meanwhile, in a large skillet, heat the oil to medium-high. Sauté the onions until translucent. Add the zucchini and bell peppers (if using canned green chilies, they can be stirred in later - no need to sauté), then continue to sauté the vegetables until the zucchini and peppers are just tender. Add the garlic; sauté for 1 to 2 more minutes.
  2. Stir in the beans, tomatoes and seasonings, bring to a boil, then reduce heat to medium-low and cook gently for 10 minutes.

To assemble

  1. In the 13 x 9 inch pan, layer half the tortilla chips, half of the zucchini-bean-tomato mixture and half of the cheese. Repeat layers.
  2. Bake in the preheated oven for 25 to 30 minutes or until bubbly hot throughout.
  3. Let stand for 5 to 10 minutes.

To serve

  1. Cut chilaquiles into squares. Garnish with sour cream and fresh cilantro, if desired.

Attribution

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes; very loosely based on one from Arielle's Recipe Archive many years ago.



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