Tamale Casserole

I wish I made tamales, I used to work with a guy whose wife made unbelievable tamales. He would bring them for lunch sometimes & I always complimented him on how great they smelled hoping to get a lunch invitation. I know, shameless but it usually worked! Here is my attempt.

1/4 cup water

2 (15-ounce) cans black beans, drained (do this well no one likes soggy beans!)

Cooking spray

3 cups sliced onion (about 2 large)

2 1/2 cups thinly sliced zucchini (about 2 medium)

1 3/4 cups (1/4-inch) julienne-cut red bell pepper (about 2 medium)

2 garlic cloves, minced

1 cup frozen whole-kernel corn, thawed

1 teaspoon ground cumin

1/4 teaspoon ground red pepper

5 (8-inch) flour tortillas

1 1/4 cups green taco sauce

1 1/2 cups (6 ounces) shredded Monterey Jack cheese

Plave water and beans in a food processor; process until smooth. Set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
Add onion, zucchini, bell pepper, and garlic; sauté 10 minutes. Add corn, cumin, and ground red pepper; cook 2 minutes. Set aside.
Preheat oven to 350º. Coat a 3-quart round soufflé dish with cooking spray. Place 1 tortilla in bottom. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture over top. Top with 1/4 cup sauce. Sprinkle with 1/4 cup cheese. Repeat with remaining ingredients, ending with 1/2 cup cheese. Bake at 350º for 45 minutes or until thoroughly heated.