Black Bean and Zucchini Tortilla Casserole

Name: Black Bean and Zucchini Tortilla Casserole
Ingredients: 1 1/2 tablespoons extra-virgin olive oil; 1 cup chopped onion; 1 medium green bell pepper, diced; 28-ounce can crushed or pureed tomatoes; 1 small fresh hot chile pepper, seeded and minced,; or one 4-ounce can chopped mild green chiles; 2 teaspoons chili powder, or more, to taste; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 16- to 20-ounce can black beans, drained and rinsed; 1 medium zucchini, quartered lengthwise and thinly sliced; 12 corn tortillas, torn or cut into several pieces; 8 ounces cheddar-style nondairy cheese (Daiya is great with this!); Vegan sour cream (homemade or purchased) or Cashew Cream for; garnish, optional

Black Bean and Zucchini Tortilla Casserole was pinched from <a href="http://www.vegkitchen.com/recipes/everyday-meals/southwestern-supper/black-bean-and-zucchini-chilaquiles/" target="_blank">www.vegkitchen.com.</a>

INGREDIENTS

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1 1/2 tablespoons extra-virgin olive oil

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1 cup chopped onion

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1 medium green bell pepper, diced

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28-ounce can crushed or pureed tomatoes

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1 small fresh hot chile pepper, seeded and minced,

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or one 4-ounce can chopped mild green chiles

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2 teaspoons chili powder, or more, to taste

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1 teaspoon dried oregano

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1 teaspoon ground cumin

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16- to 20-ounce can black beans, drained and rinsed

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1 medium zucchini, quartered lengthwise and thinly sliced

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12 corn tortillas, torn or cut into several pieces

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8 ounces cheddar-style nondairy cheese (Daiya is great with this!)

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Vegan sour cream (homemade or purchased) or Cashew Cream for

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garnish, optional

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