Black Bean, Zucchini & Corn Casserole

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 medium green bell pepper, chopped
• 1 medium zucchini, quartered lengthwise and thinly sliced
• 1 jalapeno, seeded and finely minced
• 1 – 15 oz. can corn, drained
• 1 – 28 oz. can crushed tomatoes
• 2 – 15 oz. cans black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 tablespoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 6 - 6-inch Smart & Delicious Whole Wheat tortillas
• 8 ounces grated Soy Cheese (or regular cheese)

Preheat the oven to 400° F. Lightly spray a 9 by 13 inch baking pan with cooking spray.

Heat the oil in a large saucepan. Sauté the onion over medium heat until translucent, about 4 minutes. Add the garlic and sauté 30 seconds. Add the bell pepper, zucchini and jalapeno pepper and continue to sauté until the veggies have softened, stirring frequently, about 10 minutes.
Stir in the tomatoes, seasonings, beans, and corn. Bring to a simmer for 10 minutes.

Meanwhile, heat the tortillas one at a time in a small skillet with cooking spray over medium heat for about a minute and a half per side. Re-spray the pan for each tortilla. Set aside.

Layer as follows in the prepared pan: Three tortillas (cut each tortilla in half to fit the pan), half of the tomato black bean, mixture, and half the cheese. Repeat the layers. Bake for 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares. Serve with soy supreme or sour cream and salsa, if desired.

Serves 8.