Black Bean And Zucchini Chilaquiles

This recipe originally comes from The Vegetarian Family Cookbook, found on the Epicurious web site. I needed a quick make ahead recipe for a very busy evening.

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

1. Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.
2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue
to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini,
and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.
3. 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 the cheese is bubbly. Let stand for 5 to 10
minutes, then cut into squares or wedges to serve.

**I left out the bell peppers. I used my frozen garden tomatoes. I used chipotle chili powder. This was a very fast and easy dish to make. The sauteed onions added the sweetness to balance the spice. Kind of a deconstructed enchilada dish.