Adapted from The Vegetarian Family Cookbook by Nava Atlas
1 1/2 T olive oil
1 cup chopped onion
1 medium green bell pepper, diced
1 28-ounce can crushed tomatoes
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
1 16- to 20-ounce can black beans
1 medium zucchini, quartered and sliced
1 small fresh jalapeno, seeded and minced
12 small corn tortillas, quartered
8 ounces non-dairy Cheddar cheese (optional)
Preheat oven to 400F. Lightly oil a 9 by 13 inch baking pan or 2 quart round casserole.
Heat the oil in a large saucepan. Saute the onion until translucent. Add bell pepper and continue to saute until it has softened and the onion is golden. Stir in tomatoes, seasonings, beans, zucchini, and jalapeno. Bring to a simmer, then simmer gently for 5 minutes.
Layer as follows in the prepared pan: half the tortillas, half the tomato-black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.
Alternately, once assembled, cover and freeze. Whenever you are ready for it, thaw in the fridge and bake as described.
