THREE-LAYER TORTILLA CASSEROLE

Steps:

• 1. Preheat the oven to 350°F. Coat a 10-inch pie plate with cooking spray and set aside. 2. Add the beans, ¼ cup broth, garlic, oregano, and cayenne to a food processor or blender and blend until smooth but thick. Set aside. 3. Heat the remaining ¼ cup broth in a large skillet over medium heat. Add the onion and sauté for 5 minutes. Put in the zucchini and corn and sauté for 3 minutes. Add the cumin and cilantro and sauté for 1 minute. Season with salt and black pepper. 4. Place one tortilla in the prepared pie plate. Spread about one-third of the bean mixture over the tortilla. Using a slotted spoon, add one-third of the vegetable mixture on top of the beans. Add one-third of the salsa over the vegetables and top with another tortilla. Make two more layers in the same fashion, to make a total of three layers. 5. Bake uncovered for about 30 minutes. Cut into wedges to serve.