Ingredients

Vegetable oil cooking spray

1 (15-ounce) can black beans, drained and rinsed

½ cup vegetable broth

2 garlic cloves, minced

1 teaspoon dried oregano

¼ teaspoon cayenne pepper

1 large red onion, chopped

2 cups chopped zucchini

1 cup frozen corn, thawed

1 teaspoon ground cumin

2 tablespoons minced fresh cilantro

Sea salt to taste

Freshly ground black pepper to taste

3 (8-inch) whole wheat tortillas

¾ cup prepared chunky salsa

Preparation

  1. Preheat the oven to 350°F. Coat a 10-inch pie plate with cooking spray and set aside.

  2. Add the beans, ¼ cup broth, garlic, oregano, and cayenne to a food processor or blender and blend until smooth but thick. Set aside.

  3. Heat the remaining ¼ cup broth in a large skillet over medium heat. Add the onion and sauté for 5 minutes. Put in the zucchini and corn and sauté for 3 minutes. Add the cumin and cilantro and sauté for 1 minute. Season with salt and black pepper.

  4. Place one tortilla in the prepared pie plate. Spread about one-third of the bean mixture over the tortilla. Using a slotted spoon, add one-third of the vegetable mixture on top of the beans. Add one-third of the salsa over the vegetables and top with another tortilla. Make two more layers in the same fashion, to make a total of three layers.

  5. Bake uncovered for about 30 minutes. Cut into wedges to serve.