Serves 10 - 12
3 cups cooked black beans
¼ cup cooking liquid from the beans
1 tablespoon vegetable oil
2 cups finely chopped red onion
2 red bell peppers, diced
2 zucchini, halved lengthwise and thinly sliced
2 cloves garlic, finely chopped
1 cup corn kernels
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
Salt to taste
6 flour tortillas (8-inch diameter)
2 cups salsa fresca
2 cups Asadero cheese (Jack can be substituted)
Purée beans and their liquid in a food processor. Set aside. In a large skillet, heat vegetable oil over medium heat, and, when hot, add red onion, bell pepper, zucchini, and garlic. Sauté vegetables, stirring, until they are soft, about 10 minutes. Add corn, cumin, cayenne, and salt; cook another 2 to 3 minutes.
Lightly oil an 8-inch springform pan with 3-inch sides. Preheat oven to 375°F. Place one flour tortilla in bottom of springform pan. Spread ½ cup of the bean puree over tortilla; top with 1 cup of the sautéed vegetable mixture; spoon 1/3 cup salsa over vegetables; sprinkle 1/3 cup cheese over salsa. Repeat with remaining ingredients, ending with cheese.
Bake for 45 minutes; let stand 5 minutes before cutting into wedges.