Vegetarians recipes
Black Bean And Zucchini Chilaquiles
1 1/2 tablespoons olive oil
1 cup chopped onion
1 medium green bell pepper -- diced
1 can crushed or pureed tomatoes - (28 oz)
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 can black beans - (20 oz) (or 2 1/2 cups cooked - abt 1 cup raw)
12 corn tortillas -- torn several pieces
1 medium zucchini -- grated
8 ounces grated organic cheddar cheese (or cheddar-style soy cheese)

Preheat the oven to 400 degrees.

Heat the oil in a heavy 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 tomatoes and seasonings, and simmer over low heat for 10 minutes.

Oil a 9- by 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. Repeat. Bake for 15 to 20 minutes, until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares and serve at once.

This recipe yields 6 to 8 servings.

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