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March 10, 2010

This dinner is about as easy as it gets…simmer some tomato sauce with spices, tear up a couple of corn tortillas, layer


the whole thing with cheese and bake.  It’s not the fanciest dish, and it’s not the most complexly flavored dish, but it gets dinner on the table quickly and is infinitely flexible.  Add chicken and more or less veggies if you want, or reduce the tomatoes by a cup and double to stock to increase the chili flavor.  You’ll have a thinner, but more chili-based sauce.  This recipe, which comes from, goes great with a salad and serves 6.


1 T olive oil

2 cloves garlic, minced

1 green bell pepper, diced

3 c crush tomatoes from a 28 oz can

1 c water or vegetable stock

2T paprika

2 T chili powder

1 t ground cumin

1 t dried oregano

20 oz can of black beans, drained

1 large zucchini, cut into quarters lengthwise and thinly sliced

8 oz shredded Monterrey Jack cheese, or cheddar, or a mixture of both

12 corn tortillas, each torn into several pieces

salt and pepper to taste


Preheat oven to 400 degrees.  Grease a 2-quart casserole dish.  Heat olive oil in a large skillet and add garlic, sauteing for 1 minute.  Add bell pepper and cook until softened, about 7 minutes.  Add paprika, chili powder, cumin and oregano and stir constantly for 1 minute.  Add tomatoes, stock or water, black beans and zucchini and bring to a simmer.  Simmer for 5 minutes and season with salt and pepper.

Place 1/3 of torn corn tortillas on the bottom and side of the baking dish.  Spread 1/3 of sauce over the top and 1/3 of the cheese.  Make two more layers with remaining ingredients.  Bake for 15-20 minutes in the oven until mixture is bubbling and cheese is melted (my cheese got a little brown, so cover yours with foil if it begins to get too dark).  Remove from oven and let sit 5-10 minutes, then serve.

One Comment leave one →
  1. Justine permalink
    April 1, 2010 1:46 pm

    This was great. Easy, quick, tasty. Perfect for taking with you to a potluck, too!

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