Black Bean And Zucchini Chilaquiles Recipe Recipe

Name: Black Bean And Zucchini Chilaquiles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas; 2 tbsp. extra virgin olive oil; 1 heaping c. minced onions; 1 med. green bell pepper, finely minced; 1 (28 ounce.) can crushed or possibly pureed tomatoes; 2 1/2 c. cooked black beans (if canned, drain); 1 med. zucchini, grated; 2 teaspoon chili pwdr; 1 teaspoon dry oregano; 1/2 teaspoon grnd cumin; 1/2 pound Cheddar cheese, grated

Servings: persons

12 corn tortillas
2 tbsp. extra virgin olive oil
1 heaping c. minced onions
1 med. green bell pepper, finely minced
1 (28 ounce.) can crushed or possibly pureed tomatoes
2 1/2 c. cooked black beans (if canned, drain)
1 med. zucchini, grated
2 teaspoon chili pwdr
1 teaspoon dry oregano
1/2 teaspoon grnd cumin
1/2 pound Cheddar cheese, grated

1
Preheat oven to 350 degrees.
2
Place tortillas on a large baking sheet and bake 10-15 min till tortillas are dry and crisp.
3
When cold sufficient to handle, crumble into small pcs.
4
Heat oil in a heavy saucepan.
5
Saute/fry onions till translucent/soft.
6
Add in green pepper and continue till softened and onions are golden brown.
7
Stir in tomatoes and seasonings, and simmer over low heat for 10 min.
8
Oil a 9 x 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.
9
Repeat.
10
Bake for 25-30 min till the cheese is bubbly.
11
Let stand for 5-10 min.
12
Then cut into squares and serve at once.
13
Note: Have torn lettuce pcs, minced tomatoes, minced onions and taco sauce on the side.

782

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 corn tortillas, 2 tbsp. extra virgin olive oil, 1 heaping c. minced onions, 1 med. green bell pepper, finely minced, and more.

Yes, Black Bean And Zucchini Chilaquiles Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean And Zucchini Chilaquiles Recipe

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