Black Bean and Courgette Chilaquiles

Ingredients for Black Bean and Courgette Chilaquiles

• 1 1/2 tablespoons light or extra-virgin olive oil

• 240ml chopped onion

• 1 medium green pepper, diced

• One 800g can crushed or puréed tomatoes

• 2 teaspoons chilli powder

• 1 teaspoon dried oregano

• 1/2 teaspoons ground cumin

• One 16- to 575g can black beans or 600ml cooked black beans (from about 150g dried)

• 1 medium courgette, quartered lengthwise and thinly sliced

• 1 small fresh hot chilli pepper, seeded and minced, or one 110g can chopped mild green chilies

• 12 6-inch corn tortillas, torn or cut into several pieces

• 230g grated Cheddar cheese or Cheddar-style nondairy cheese

1. Preheat the oven to 204°C. 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 pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, courgette, and chilli 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.

Avvertenza

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