Black Bean Tortilla Casserole

I cannot say enough good things about  this recipe!  I feel like I have tried a million different Mexican recipes a million different ways.  It's usually a combination of meat, beans, corn, salsa, cheese, tortillas, etc.  This recipe was different and absolutely delicious.  It is also very versatile and can easily be adapted to whatever you like/have on hand.  Just so you know, Marc and I both don't like zucchini very much.  However, it was SO good in this recipe.  I cannot wait to make it again soon!

Black Bean Tortilla Casserole (adapted from this recipe from Cara's Cravings)

1 small onion, diced

1 medium green bell pepper, diced

4 cloves garlic, chopped
1 medium zucchini, diced
1/2 tsp salt
1/4 tsp black pepper
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1 can black beans, rinsed and drained 
1 can mild Rotel with chiles
6 oz. fat free or reduced fat cream cheese
1/4 cup chopped cilantro
2 scallions, chopped
2 6" whole wheat tortillas
1 cup shredded cheddar cheese  

Preheat oven to 400ºF. Heat a large skillet over medium heat and spray with nonstick olive oil cooking spray. Add the onions and saute for about 5 minutes. Add the bell pepper and cook for about 5 minutes more, stirring. Add zucchini and garlic, and cook for about 8 minutes, until vegetables are softened. Season with salt & pepper, cumin, chili powder, and oregano and stir to coat.

Add the black beans and Rotel. Bring to a boil, then reduce heat to a simmer. Stir in cream cheese.  Finally, mix in the chopped cilantro and scallions. Remove from heat.

Spray a 9x9 with nonstick cooking spray. Pour the vegetable mixture in the bottom of the pan. Cut 2 tortillas in half and arrange to cover pan. Top with about a cup of shredded cheese.
Bake for about 15 minutes, or until hot and bubbly.