This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren’t in a Mexican dish like this, don’t bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you’d like to make a gluten-free version.
INGREDIENTS:
6, 8-inch flour tortillas
1 Tbs olive oil
1 small onion, chopped (1 cup)
2 Tbs chili powder (I used 1 Tbs ground cumin)
2 tsp ancho chile powder
2 cloves garlic, minced
2 C strained tomatoes, divided (I used a can of crushed tomatoes)
1, 15-oz can black beans, drained and rinsed
1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
1/2 C fresh or frozen corn kernels
1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
Optional ingredients: (totally worth it)
black olives, green onion, guacamole, Tofutti sour cream, salsa
DIRECTIONS:
Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and 1/2 cup of water. Season with salt and pepper, if you’d like.
Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2″ deep by 8″ round cake pan with cooking spray and pour 1/4 cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about 3/4 cup of the bean mixture and some cheese.
Repeat four more times, then top with last tortilla.
Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.
Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.
Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!
- 6, 8-inch flour tortillas
- 1 Tbs olive oil
- 1 small onion, chopped (1 cup)
- 2 Tbs chili powder (I used 1 Tbs ground cumin)
- 2 tsp ancho chile powder
- 2 cloves garlic, minced
- 2 C strained tomatoes, divided (I used a can of crushed tomatoes)
- 1, 15-oz can black beans, drained and rinsed
- 1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
- ½ C fresh or frozen corn kernels
- 1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
- Optional ingredients: (totally worth it)
- black olives, green onion, guacamole, Tofutti sour cream, salsa
- Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and ½ cup of water. Season with salt and pepper, if you'd like.
- Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2" deep by 8" round cake pan with cooking spray and pour ¼ cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about ¾ cup of the bean mixture and some cheese.
- Repeat four more times, then top with last tortilla.
- Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.
- Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.
- Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!
