Megnar's Black Bean Casserole

The nutrition facts for this delicious vegetarian casserole can be found at Calorie Count!

Black Bean Casserole

Ingredients:

6  corn tortillas

1 ½ cups  black beans

10  tomatillos

3  zucchinis, chopped

3  tomatoes, chopped

2 cup  onion, chopped

3 cloves  garlic, minced

1 tbsp  olive oil

1 cup  red bell pepper, chopped

¼  cup nutritional yeast

3 tsp  Mexican seasoning

Directions:

Peel off the tomatillo skins.

Fill a large sauce pan with water and set to boil. When boiling drop in the peeled tomatillos and cook for 5 - 7 minutes until they start to soften. Drain the tomatillos.

Add the tomatillos, 1 garlic clove and 1/2 cup of the chopped onion into a blender and liquefy.

Chop all the remaining vegetables. Heat up the oil and sauté the onion and red bell pepper 5 minutes. Add the zucchinis and sauté till just tender. Add the black beans (drain and rinse if they are canned), chopped tomatoes and the nutritional yeast and sauté another few minutes.

Put about 1/4 of the tomatillo sauce into the bottom of a lightly greased baking dish. Layer half of the corn tortillas on top of the sauce. Put in the sautéed veggies. Layer the rest of the corn tortillas and the remainder of the sauce.

Stick in 425 degree oven for 20-25 minutes or until hot.