Zucchini Tortilla Casserole | Real Women Store Grub

–From Andrea M.

Andrea shared this recipe with us last year when we were literally drowning in zucchini! It quickly became a family favorite. By changing the kind of beans and veggies you use, this can always look like a new dish. –Mellyn

Yield: 9×13 pan

1 tablespoon oil
1 large onion chopped ( or 1 Tablespoon onion powder)
1 green pepper (1 cup freeze dried, rehydrated)
1 jalapeno (optional)
2 cloves garlic (or 1 teaspoon garlic powder)
1-2 lbs yellow squash sliced (or 6-8 cups of freeze-dried zucchini, rehydrated)
any other veggies you want to get rid of (no one will notice!)
1 teaspoon cumin
1/2 cup salsa
1 15-ounce can tomatoes with juice
1 teaspoon oregano
salt & pepper to taste
2 cans or 3 cups black beans (I didn’t have any cooked black beans the day I made this, so I used seasoned chili beans, and they were awesome!)
2-3 cups cooked, cubed chicken (or 2 13-ounce cans of chicken, drained)
About 15 corn tortillas (you could subsitute Robin’scorn tortilla recipe here, if desired)
oil, if desired, to dip tortillas in (this seems to help them stay together and not dissolve in the casserole, but it’s not essential)
2 cups of cheese, if desired (frozen or freeze-dried work well here)

In a skillet, combine oil, onion, green pepper, jalapeno, garlic, zucchini or squash and any other veggies you’re wanting to get rid of (that are fresh).
Cover and let steam.
When the skillet veggies are soft add cumin, salsa, tomatoes, oregano, salt and pepper, beans and chicken
In a 9×13 dish (greased or with tomato juice on the bottom to prevent sticking), lay about 5 corn tortillas.
Cover with 1/2 the skillet mixture and 1 cup of cheese.
Add 5 more corn tortillas.
Cover with the rest of the veggies and 1 cup of cheese and top with remaining tortillas.
Bake at 350 degrees for 40 min.
Serve with sour cream, avocados, olives, green onions or cheese, if desired.