Layered Tamale Casserole

Dib's's Note:

Feel free to add cooked chorizo if you wish!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• ¼ cup water
• 1 (15 ounce) can black beans , drained
• 1 (15 ounce) can red kidney beans , drained
• 1 teaspoon vegetable oil or 1 teaspoon cooking spray
• 3 cups sliced onions
• 2 ½ cups sliced zucchini , on the thin side but not so thin they fall apart when cooked
• 1 ¾ cups juillened red and yellow sweet bell peppers
• 2 poblano chiles , sliced into rings
• 2 -3 cloves garlic , minced
• 1 cup whole kernel corn , fresh or frozen and thawed
• 1 teaspoon cumin
• ½ teaspoon red pepper flakes
• 5 flour tortillas or 5 fresh corn tortillas
• 1 ½ cups green taco sauce , like tomatillo
• 2 cups shredded jalapeno jack cheese or 2 cups regular monterey jack cheese

Directions:

1. Place water in beans in a food processor or blender and puree to smooth.
2. Set aside.
3. In a large heavy skillet over medium high heat add the oil-or pre spray cold.
4. Add the onion, zucchini, peppers and garlic, and saute for about 10 minutes.
5. Add the corn, cumin, and red pepper flakes cooking for 2 minutes.
6. Remove from heat and set aside.
7. Preheat oven to 350 degrees.
8. Lightly oil a 3 quart round baking dish-or slice your tortillas to fit a square one.
9. Place a small amount of sauce on the bottom of prepared dish, then a tortilla, then the bean mixture, onion/pepper mixture, sauce then cheese.
10. Repeat ending with cheese.
11. Bake for 45 minutes or until hot and bubbly.