This is such an easy vegetarian meal to throw together and full of flavor. Fun for all ages to make, and you can become quite inventive.
Serves 4
2 medium zucchini (about 8 ounces), thinly sliced on the diagonal
Kosher salt
One 15 oz can pinto beans, drained and rinsed
1 cup prepared pico de gallo or home-style fresh salsa
1 tbsp fresh whole oregano leaves
Six 6-inch corn tortillas, halved
1 cup shredded Monterey Jack or Chihuahua cheese
2 tbsp fresh cilantro leaves
Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.
Arrange the following in layers in a 9-inch deep-dish pie pan. 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.
Preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 20-25 minutes
Sprinkle with the cilantro, slice into 4 wedges and serve.