Layered Tamale Casserole

Ingredients

• 1.8 cups julienne-cut bell pepper red 2 medium
• 30 ounce black beans drained canned
• 1 cup whole-kernel corn frozen thawed
• 5 8-inch flour tortillas 
• 2  garlic cloves minced
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1.3 cups taco sauce green
• 6 ounces monterrey jack cheese shredded
• 3 cups onion sliced 2 large
• 0.3 cup water 
• 2.5 cups zucchini thinly sliced 2 medium

Equipment

• food processor
• frying pan
• oven

Directions

1. Place water and beans in a food processor; process until smooth. Set aside.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
3. Add onion, zucchini, bell pepper, and garlic; saut 10 minutes.
4. Add corn, cumin, and ground red pepper; cook 2 minutes. Set aside.
5. Preheat oven to 35
6. Coat a 3-quart round souffl dish with cooking spray.
7. Place 1 tortilla in bottom.
8. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture over top. Top with 1/4 cup sauce.
9. Sprinkle with 1/4 cup cheese. Repeat with remaining ingredients, ending with 1/2 cup cheese.
10. Bake at 350 for 45 minutes or until thoroughly heated.