Black Bean and Zucchini Chilaquiles
Black Bean and Zucchini Chilaquiles is a gluten free and vegetarian main course. This recipe makes 6 servings with 462 calories, 22g of protein, and 19g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up canned tomatoes, onion, beans), and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.
Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.
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.
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.
Book, using the USDA Nutrition Database
The Vegetarian Family Cookbook by Nava Atlas. Copyright (c) 2004 by Nava Atlas. Published by Broadway Books.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).