12 corn tortillas
1 Tablespoons olive oil
1 large onion, chopped
1 medium zucchini, quartered lengthwise, then sliced thinly crosswise
1 medium green bell pepper, finely chopped (or substitute one 7-ounce can diced green chilies, drained)
2 cloves garlic, minced
1 (28 to 30-ounce can) black beans, rinsed and drained
1 (28-ounce) can crushed or pureed tomatoes
1 Tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
8 ounce shredded Cheddar or Co-Jack cheese
Sour Cream (optional)
Fresh Cilantro (optional)
Preheat oven to 350ºF.
Spread the tortillas evenly onto a large baking sheet.
Bake for 10-15 minutes until dry and crisp.
When cool enough to handle, crumble into small pieces; set aside.
Meanwhile, in a heavy skillet, heat the oil to medium-high.
Sauté the onions until translucent.
Add the zucchini and green peppers (if using canned green chilies, they can be stirred in later - no need to sauté), then continue to sauté the vegetables until the zucchini and peppers are just tender.
Add the garlic; sauté 1 to 2 more minutes.
Stir in the beans, tomatoes and seasonings, bring to a boil, then reduce heat to medium-low and cook gently for 10 minutes.
Lightly spray a 9x13-inch, non-aluminum baking dish or pan with no-stick cooking spray.
Layer half the tortilla chips, half of the tomato-bean sauce and half of the cheese.
Bake 25 to 30 minutes, or until bubbly hot throughout.
Let stand 5 to 10 minutes.
Cut into squares.
Serve immediately, garnished with sour cream and fresh cilantro, if desired.