Mexican

Black Bean and Zucchini Tortilla Casserole is for Dinner.

Black Bean and Zucchini Tortilla Casserole takes 10 minutes to prepare.

Black Bean and Zucchini Tortilla Casserole takes 40 minutes to cook.

Black Bean and Zucchini Tortilla Casserole makes 8 servings.

The ingredients for Black Bean and Zucchini Tortilla Casserole are:

15 oz can pinto Beans
15 oz can Pinto Beans
4 oz can chopped green chilis
1 green pepper diced
1 onion chopped
1 red pepper chopped
1.5 tbsp olive oil
2 oz can crushed tomatoes
4 garlic cloves
3 tsp. chili powder
2 tsp. dried oregano
2 tsp cumin
1 medium zucchini diced
12 corn tortillas (torn into several pieces)
8 oz shredded cheddar

Here is how you make Black Bean and Zucchini Tortilla Casserole:

Preheat the oven to 400FHeat the oil in a pan over medium high heat, add the chopped onions. Saute until translucent. Add the garlic and saute for one minute. Add the green and red peppers and continue to saute until they have softened and the onions are golden.Stir in the crushed tomatoes, beans, zucchini and spices. Bring to a simmer and thensimmer gently for 6- minutes.In a lightly oiled 9 x 13 casserole dish (I used Oliv eoil pam spray), layer half of the tortillas, half the bean veggie mixture and half the cheese. Repeat. Bake on 400F for 20- 30 minutes until cheese is bubbly and edges are slightly browned. Let stand for 5-10 minutes, then cut into even pieces. Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MEDUSA1977.

The nutritional information for Black Bean and Zucchini Tortilla Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 398.4

• Total Fat: 13.9 g
• Cholesterol: 30.0 mg
• Sodium: 464.2 mg
• Total Carbs: 53.2 g
• Dietary Fiber: 13.7 g
• Protein: 19.3 g

Black Bean and Zucchini Tortilla Casserole is Mexican cuisine.

The dietary needs meet for Black Bean and Zucchini Tortilla Casserole is Vegetarian