Name: Black Bean and Zucchini Chilaquiles
Yield: 6 servings
Ingredients: 1 1/2 tablespoons light or extra-virgin olive oil; 1 cup chopped onion; 1 medium green bell pepper, diced; One 28-ounce can crushed or puréed tomatoes; 2 teaspoons chili powder; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; One 16- to 20-ounce can black beans or 2 1/2 cups cooked black beans (from about 1 cup dried); 1 medium zucchini, quartered lengthwise and thinly sliced; 1 small fresh hot chile pepper, seeded and minced, or one 4-ounce can chopped mild green chilies; 12 6-inch corn tortillas, torn or cut into several pieces; 8 ounces grated Cheddar cheese or Cheddar-style nondairy cheese

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Black Bean and Zucchini ChilaquilesCookbook cover image courtesy of Random House

Chilaquiles is a classic Southwestern casserole made from crumbled tortillas, tomato sauce, and cheese. Here, its savory flavors are augmented with black beans and zucchini.

Recipe notes

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