Baked Black Beani Zucchini Chilaquiles

Serves 6-8

1 doz corn tortillas

¼ cup olive oil

2 Tbsp. olive oil

1 onion finely chopped

3 ea garlic cloves, sliced

2 -14.5 oz. cans chopped tomatoes

2 ea chipotle chiles in adobo, seeded and chopped

1 Tbsp. chipotle “juice”

1 Tbsp. cumin

2 tsp. coriander

1 tsp. salt

2 cups black beans, cooked with juice

2 ea. Medium zucchini, shredded

1 ea. Medium yam, shredded

2 ½ cups Shredded vegan cheese (1/2 Cheddar and ½ Italian)

1 cup chopped green onions

1 cup chopped roasted red peppers

1. Preheat oven to 400°.

2. Slice corn tortillas in 3/4 inch strips and place in bowl and toss with ¼ cup olive oil.

3. Spread on cookie sheets and bake until crisp, 10-12 minutes.

4. In a sauce pan heat 2 Tbsp. olive oil and sauté onions and garlic until lightly browned, then add chopped tomatoes, chipotles chiles and juice, cumin, coriander, salt and pepper and let simmer for 10 minutes.

5. In a 9x13 inch baking dish cover the bottom with the tomato sauce, then spread out half the tortilla strips, 1/3 of the tomato sauce, shredded yam, shredded zucchini, then the black beans.

6. Pour another 1/3 of tomato sauce over the black beans, top with the rest of tortillas strips, and then the rest of the tomato sauce.

7. Reduce heat in oven to 350 and bake for 20 minutes, until cheese nice and meltly.

8. Let sit to cool slightly before serving and garnish with green onions and chopped roasted red bell peppers or anything else that give you the flavor of Mexico!

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