Zucchini & Black Bean Tortilla Casserole

This dish will make you feel like you are in Mexico but a surviving vegan all at the same time.  This dish has been a big hit in my household so share with your family (including children).

Ingredients:
2 tablespoons olive oil
1 cup onions (chopped)
1 green bell pepper (diced)
28 ounce crushed tomatoes
2 cans diced green chiles
2 tablespoons chili powder
1 teaspoon oregano
1 teaspoon cumin
16-ounce can black beans (drained and rinsed)
2 large zucchinis (sliced and halfed)
12 corn tortillas (torn into several pieces)
2 packs vegan mozzarella cheese

Directions:
1. Prehat over to 400 degrees.
2. Heat oil in a large saucepan and saute onion until translucent.  Add green peppers and continue to saute another 3 minutes.
3. Stir in crushed tomatoes, black beans, seasonings, and zucchini.  Bring to a boil, then simmer for another 4 minutes until vegetables are soft enough.  Feel free to taste at this point and season up some more.
4. Layer your greased casserole pan as follows: Corn tortillas, tomato black bean mixture, and 1 bag of cheese.  Repeat until casserole dish is full.
5. Bake for 15-20 minutes or until is bubbly.

-EATING FOOD AS PEACE...
-That VVV.