This is a great variation to our usual "Mexican night", combining quesadillas with classic casserole.
As usual, I cut this in half and it worked fine...
-Vegetarian Times, Jan/Feb 2012
6 8-inch flour tortillas
1 small onion, dices (~ 1 C)
2 Tbs chili powder
2 Tbs ancho chili powder
(if you don't have this, substitute a little extra chili powder)
2 gloves garlic, minced
2 C strained tomatoes (Pomi brand is good)
1 1/2 C cooked black beans, or 1 15 oz can
2 medium zucchini, diced (~11/2 C)
1/2 C fresh, frozen, or canned corn kernels
11/2 C Monterey Jack cheese (I used cheddar)
Preheat the oven to 350. Toast the tortillas on parchment-lined baking sheets until light brown, flipping once (about 5 minutes).
Heat some olive oil in a skillet over medium heat and saute the onion until tender, about 5 minutes. Stir in the chili powders and garlic and cook for 30 more seconds. Add 1 1/2 C of the strained tomatoes, black beans, zucchini, corn, and 1/2 C water. Season with salt and pepper, then cover ad cook for about 10 minutes, until the zucchini is tender.
Grease an 8-inch round baking dish and spread 1/4 C strained tomatoes on the bottom. Place one tortilla into the pan next, and top with 3/4 C bean mixture and 1/4 C cheese. Repeat layers, ending with the last tortilla topped with remaining 1/4 C strained tomatoes and 1/4 C cheese.
Bake 30 to 45 minutes until the cheese is bubbly and golden brown. Let cool before serving. I cut wedges and used a spoon to scoop servings out of the dish.