1 tablespoon olive oil
1/2 medium onion, chopped
1/2 medium green capsicum, chopped
1/2 can diced tomatoes
2 cups cooked black beans, drained
1/2 medium zucchini, grated
1 teaspoon red chilli powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
8 small corn tortillas, shredded into pieces
1 slice cheddar cheese, crumbled
Salt to taste
Freshly ground black pepper
Pickled jalapeno peppers (optional)
Method:
Preheat the oven to 400 degrees F. Heat the oil in a saucepan and saute the onions till translucent. Toss in the capsicum and continue to stir till it has softened. Add in the tomatoes, chilli powder, oregano and cumin, and simmer on low heat for 10 minutes.
Grease a shallow baking tray with oil. Layer the tray with approximately 4 shredded tortillas, half the tomato-capsicum mixture, half the cooked beans, half the grated zucchini and half the crumbled cheddar cheese. Sprinkle a little salt and pepper. Repeat the entire layering. Add picked jalapeno chillies for an additional spice kick. Bake for 15 minutes until the cheese is soft and bubbly. Let it stand for another 10 minutes, cut into squares and serve warm. Serves 3-4.
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