Black Bean and Zucchini Chilaquiles

I've made chilaquiles before, but the last time was with crushed tortilla chips. While I did really like that black bean chilaquile, I think I prefer this one which uses corn tortillas. Oh corn tortillas, how I love you. This is basically a Mexican casserole. Black beans, zucchini, chilies, onion, bell pepper, tomatoes, cheese. Mmm. I'll be making it again for sure. It's really hard to find good and relatively healthy vegetarian casseroles, as I've lamented before.

If this sounds good, you might also like:
Frijoles, Etc. Casserole
Summer Strata with Spinach, Basil & Roasted Garlic Custard
Southwest Brunch Bake
Butternut Squash Casserole

Black Bean and Zucchini Chilaquiles
Adapted from The Vegetarian Family Cookbook (found on Epicurious)

1/2 tablespoon olive oil
1 chopped onion
1 green bell pepper, diced
One 28-ounce can crushed or puréed tomatoes
1 teaspoons chili powder
2 teaspoon dried oregano
1 teaspoon ground cumin
One 16- to 20-ounce can black beans or 2 1/2 cups cooked black beans (from about 1 cup dried)
1 medium zucchini, quartered lengthwise and thinly sliced
1 small fresh hot chile pepper, seeded and minced
12 6-inch corn tortillas, torn or cut into several pieces
8 ounces grated Cheddar cheese
Green onions, chopped

1. Preheat the oven to 400°F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole (optional).

2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.

3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes. Sprinkle with green onions.