Mexican Casserole

Dear Turkey,

Thanksgiving is done

So here is something for your

Post-celebration

Mexican Casserole

(adapted from budget bytes)

Ingredients:

- 1 zucchini

- 1 can black beans, rinsed and drained

- 1 can corn, rinsed and drained (my corn can was a bit smaller than my bean can; this seems to be standard size for corn)

- 1 4 oz. can diced green chiles

-  4 green onions

- 1 bunch cilantro

- 2 T canola oil

- 2 T chili powder

- 2 T flour

- 2 c water

- 3 oz tomato paste 

- 1/2 t cumin

- 1/2 t garlic powder

- 1/4 t cayenne

- 1 t salt

- 12 corn tortillas, taco size

- 1.5 c Mexican shredded cheese

Instructions:

- Cube the zucchini and cut up the green onions and cilantro. Mix the first 6 ingredients in a bowl. 

- In a pot, combine the next 9 ingredients (canola oil through salt). Simmer for about 5 minutes until it starts to thicken.

- Oil a 9X9 baking dish. Layer everything in, using something like this order: sauce, tortillas, veggies, cheese. Repeat at least one more time. 

- Bake at 375 F for about 40 minutes, and then finish under the broiler for a minute or two.

Enjoy,

Tofu