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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Black Bean and Tortilla Layered Casserole Recipe

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This recipe for Black Bean and Tortilla Layered Casserole, by , is from Anasazi DAR Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Skye Braithwaite


¼ cup water
2 (15 oz) cans black beans, drained
3 cups slivered onions (2 large)
2 ½ cups thinly sliced zucchini
1 ¾ cups red bell pepper
2 cloves garlic, minced
1 cup frozen corn
1 tsp. cumin
¼ tsp. ground red pepper
8" flour tortillas
1 ½ cups green taco sauce
1½ cups shredded Monterey Jack cheese

Blend beans and water; set aside. Spray skillet with nonstick cooking spray and heat until hot; add onions, zucchini, bell pepper, and garlic, sauté 10 minutes. Add corn, cumin and ground red pepper and cook 2 minutes and set aside.

Spray a 3-quart baking dish with nonstick cooking spray. Layer tortillas, 1/2 cup beans, 1 cup vegetable mixture, some the green taco sauce and sprinkle with the cheese. Repeat layers.

Bake at 350° for 45 minutes. Let casserole set for 15-20 minutes before serving.




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