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 makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook.
- 1 1/2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 1 medium green bell pepper, diced
- 28-ounce can crushed or pureed tomatoes
- 1 to 2 small fresh hot chile peppers, seeded and minced,
or one 4-ounce can chopped mild green chiles
- 2 teaspoons chili powder, or more, to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 16- to 20-ounce can black beans, drained and rinsed
- 1 medium zucchini, quartered lengthwise and thinly sliced
- 12 corn tortillas, torn or cut into several pieces
- 8 ounces cheddar-style nondairy cheese (Daiya is great with this!)
- Vegan sour cream (homemade or purchased) or Cashew Cream for garnish, optional
Preheat the oven to 400º 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-by 13-inch or 2-quart round casserole: 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.