I stumbled across this blog by another foodie and was inspired to try my own version. Thanks, Cara!
1 ancho chili (keep the seeds if you want more fire), diced and rehydrated
15oz can black beans, drained and rinsed well
15oz can kidney beans, drained and rinsed well
1 1/2T garlic powder
1 1/2T granulated onion
14oz fire roasted crushed tomatoes (I prefer Muir Glen)
6oz tomatillo salsa (I used Trader Joe’s Salsa Verde)
1 medium onion (or half a large one), diced
2 medium-sized zucchini, quartered and cut into small pieces
12 corn tortillas
8oz sharp cheddar cheese, grated (you could also use Monterey Jack or white cheese)
Place one oven rack smack in the middle of the oven. Then set the oven to 400 degrees.
Ancho chili peppers impart a smoky taste but you don’t need much. One dried pepper will do. While whole and dry, cut the pepper into 1/4-inch pieces. If you want to remove the seeds, cut it in half, pry open the pepper and de-seed. Cover the cut pieces in boiling water and let sit.
Using a 9×12 pan, I chose to line it with aluminum foil for easier clean up. Spray a light coat of canola oil on the foil. Set aside.
Place the beans in a large bowl and blend well. Add garlic powder and granulated onion. Mix well. Add half the crushed tomatoes, half the tomatillo sauce and mix well. Then add the onions and zucchini. Add the remaining tomatoes and tomatillo sauce. Mix well.
Now you’re ready to assemble. Have the pan, tortillas, grated cheese and bean mix handy. Mis en place!
On the bottom of the pan, place 6 tortillas to cover the pan, slightly overlapping each other. Where the tortillas meet, put a little grated cheese. It will act as a binder. Then layer about half of the bean mixture on top and spread evenly throughout the pan. Just like the bottom layer, place another layer of 6 tortillas on top of the bean mixture. Again, add grated cheese where the tortillas overlap. Add the remaining bean mixture on top and spread evenly.
You’ll add the rest of the cheese later, so place it in the fridge for now.
Cover the pan with aluminum foil and bake for 30 minutes. At that point, test the zucchini’s doneness with a fork. Keep the dish covered until the vegetables are cooked through.
When you can easily pierce the zucchini, remove the pan from the oven. Top the hot pan with the remaining grated cheese. Return to the oven to melt (and, if you like, brown) the cheese.
Listos para comer!