The kids loooooved this, totally going into the rotation!
vegetable oil cooking spray
1 (15-ounce) can black beans, drained and rinsed
1/2 cup vegetable broth
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 large red onion, chopped
2 cups zucchini, chopped
1 cup frozen corn, thawed
1 teaspoon ground cumin
2 tablespoons fresh cilantro, minced
kosher or sea salt to taste
freshly ground black pepper to taste
3 (8-inch) whole wheat tortillas
3/4 cup prepared chunky salsa
garnish: avocado & tomatoes
Preheat the oven to 350*F. Coat a 10-inch pie plate with cooking spray and set aside.
Add the beans, 1/4 cup broth, garlic, oregano, and cayenne to a food processor or blender and blend until smooth but thick. Set aside.
Heat the remaining 1/4 cup broth in a large skillet over medium heat. Add the onion and saute for 5 minutes. Put in the zucchini and corn and saute for 3 mintues. Add the cumin and cilantro and saute for 1 minute. Season with salt and pepper.
Place one tortilla in the prepared pie plate. Spread about one-third of the bean mixture over the torgilla. Using a slotted spoon, add one-third of the vegetable mixture on top of the beans. Add one-third of the salsa over the vegetables and top with another tortilla. Make two more layers in the same fashion, to make a total of three layers.
Baked uncovered for about 30 minutes. Cut into wedges, garnish with avocado & tomatoes then serve.