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Black Bean and Zucchini Tortilla Casserole
Ingredients
  • 1½ tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 1 medium green bell pepper, diced
  • 28-ounce can crushed or pureed tomatoes
  • 1 to 2 small fresh hot chile peppers, seeded and minced, or one 4-ounce can chopped mild green chiles
  • 2 teaspoons chili powder, or more, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • to 20-ounce can black beans, drained and rinsed
  • 1 medium zucchini, quartered lengthwise and thinly sliced
  • 12 corn tortillas, torn or cut into several pieces
  • 8 ounces cheddar-style nondairy cheese (Daiya is great with this!)
  • Vegan sour cream (homemade or purchased) or Cashew Cream for garnish, optional
Steps
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