2 tbsp extra virgin olive oil
3 medium zucchini, sliced into ¼ inch thick rounds
3 medium yellow squash, sliced into ¼ inch thick rounds
½ small white onion finely chopped
12 corn tortilla
3 cups cooked Casserole Premium Quality Pinto Beans
2 bunches green onions, coarsely chopped
2 fresh tomatoes, diced
1 12.5 oz jar mild salsa
1 ½ lb extra sharp grated cheddar cheese
Salt and pepper to taste
Saute’ zucchini, squash and onion in extra virgin olive oil. Set aside
Layer 8 x 8 – 2 quart baking dish with tortillas, zucchini – squash mixture, pinto beans, tomatoes, green onions, some salsa and cheese. Layer again finishing with cheese and then sprinkle with green onions.
Bake in oven for 30 – 40 minutes or until bubbling at the sides.
by Roxanne Marchland, Montrose, Colorado