Mexican Layered Bean Casserole

Name: Mexican Layered Bean Casserole
Yield: 4
Ingredients: 2 medium zucchini (about 8 ounces), thinly sliced on the diagonal; Kosher salt; One 15-ounce can pinto beans, drained and rinsed; 1 cup prepared pico de gallo or home-style fresh salsa; 1 tablespoon fresh whole oregano leaves; Six 6-inch corn tortillas, halved; 1 cup shredded Monterey Jack or Chihuahua cheese; 2 tablespoons fresh cilantro leaves

Mexican Layered Bean Casserole was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/mexican-layered-bean-casserole-recipe.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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2 medium zucchini (about 8 ounces), thinly sliced on the diagonal

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Kosher salt

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One 15-ounce can pinto beans, drained and rinsed

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1 cup prepared pico de gallo or home-style fresh salsa

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1 tablespoon fresh whole oregano leaves

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Six 6-inch corn tortillas, halved

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1 cup shredded Monterey Jack or Chihuahua cheese

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2 tablespoons fresh cilantro leaves

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