Black Bean and Zucchini Taco Bake

Monday, June 18, 2012

Just created this tonite and it turned out to be quite good.  Kind of like a taco lasagne!

Preheat oven to 400 degrees.  Spray a 9x13 pan with no-stick spray.

You will need:
1 medium onion, chopped
1 medium green pepper, chopped
a little olive oil
22 ounce salsa verde
10 ounces diced tomatoes in juice (or you can whiz them up smoothly in your blender if your kids hate tomato chunks like mine do)
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon salt
2-3 cups of cooked black beans
1 medium zucchini, thin sliced and then quartered, or you could shred it
1 package of ten 8 inch whole wheat flour tortillas
grated cheddar cheese or mexican blend cheese

Using a large skillet, saute the onion and green pepper til soft.  Stir in salsa verde, tomatoes, spices, beans, and zucchini.  Stir well and frequently so the bottom doesn't burn.  Bring to lightly bubbling and let cook for about 5-10 minutes.

Rip up 5 of the tortillas into bite-sized pieces and cover the bottom of the pan and layer over each other.  Then pour half of the tomato/bean/zucchini mixture on top and spread out.  Sprinkle half the cheese on top.  Then do another layer of ripped tortillas, followed by the rest of the tomato/bean/zucchini mixture, followed by the rest of the cheese.

Bake at 400 for 15 minutes.  Let sit for 10 minutes before serving.  Cut into squares or rectangles like you would for lasagne.  Could serve with sour cream.  Yum!

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