Description
A delicious and hearty dish featuring layers of corn tortillas, zucchini, black beans, and cheese, baked to perfection.
Ingredients
Scale
- 3 corn tortillas
- ¼ cup avocado oil (canola or vegetable oil)
- ½ tablespoon olive oil
- 1 small zucchini (diced or thinly sliced)
- ¼ teaspoon cumin
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup canned black beans (rinsed and drained)
- ½ cup salsa (divided)
- ⅓ cup shredded Cheddar cheese (divided)
Instructions
- Preheat oven to 350°F (177°C).
- In a 10-inch skillet, heat avocado oil over medium heat. Soften tortillas one at a time in the oil for 15 to 20 seconds each. Transfer to a paper towel-lined plate. Remove pan from heat.
- In a separate 8-inch skillet, heat olive oil over medium-high heat. Add zucchini, cumin, salt, and pepper. Cook, stirring often, for 5 minutes until tender.
- Transfer zucchini to a bowl. Stir in black beans and ¼ cup of salsa.
- Spread 2 tablespoons of salsa in the bottom of a 5×5-inch baking dish. Place 1 tortilla on top. Add half the zucchini mixture and sprinkle with 2 tablespoons of cheese.
- Top with another tortilla. Add the remaining zucchini mixture and 2 more tablespoons of cheese.
- Add the final tortilla. Pour remaining salsa on top and sprinkle with the rest of the cheese.
- Cover and bake for 15 minutes.
- Uncover and bake for 5 more minutes, until the cheese is melted.
Notes
- For a spicier version, you can add chili flakes to the zucchini mixture.
- Serve with additional salsa or sour cream on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg