Tortilla Casserole

Imagine a giant enchilada, projected onto a plane.

Hardware

• 10 x 17-inch casserole dish

Ingredients

for casserole

• 10 corn tortillas
• 12 oz strained tomato puree
• 1 large red onion
• 8 cloves of garlic
• 3 scallions
• 1 can of corn
• 28 oz canned black beans
• 5 zucchini
• 6 jalapeños
• a handful of cilantro
• 6 oz pepper jack cheese
• 4 tsp cumin
• 2 tsp coriander

garnish

• avocado
• sour cream
• lime
• cilantro

Procedure

1. Sauté onions, divided between a small saucepan (for the tomato sauce) and a pot or large cast-iron pan (for the beans and veggies).
2. When the onions are beginning to brown, add pressed garlic to the saucepan. Sauté for a minute more over low heat.
3. Add strained tomato, cumin, and coriander to the saucepan. Simmer.
4. Cut zucchini lengthwise and slice into 1/4-inch half-rounds. Add to the large pot.
5. Finely dice the jalapeños and cilantro and add to the large pot.
6. When the zucchini and peppers are getting soft, add the beans and corn. Let them cook a bit.
7. Assemble everything in a casserole dish as follows:

• Layer of tomato sauce
• Tortillas
• Tomato sauce
• Bean/Veggie mix
• Tomato sauce
• Tortillas
• Tomato sauce
• Bean/Veggie mix
• Grated pepper jack and chopped scallions

8. Bake at 350°F for 30 minutes.