Layered Tamale Casserole

Feel free to add cooked chorizo if you wish!

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1⁄4 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 1⁄2 cups  sliced zucchini, on the thin side but not so thin they fall apart when cooked
• 1 3⁄4 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
• 1⁄2 teaspoon red pepper flakes
• 5  flour tortillas or 5  fresh corn tortillas
• 1 1⁄2 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.