Serves 124 medium tomatoes, chopped (about 2 1/2 C)
2 small zucchini, julienned
6 green onions, chopped
1 30 oz can black beans, or about 4 C, drained and rinsed
1 29 oz can enchilada sauce
1 pkg taco seasoning mix
2 C sour cream
1 C chicken broth or milk
12 6-inch corn tortillas, halved
4 C cheese, Jack, cheddar, Mexi-blend
1 T cilantro
Preheat oven to 375.
Grease one 9x13" and one 9x9" dish.
In medium bowl combine tomatoes, zucchini, onions, and beans.
Set aside 3/4 C enchilada sauce. With a wire whisk, beat remaining enchilada sauce, taco seasoning mix, chicken broth, and sour cream until smooth.
Spread a thin layer over the bottom of both baking dishes. Arrange half (8 in 9x13", 4 in 9x9") tortilla pieces over sauce, overlapping as necessary. Spoon half of vegi-bean mixture over tortilla pieces, followed by 1 1/3 C cheese, and half sauce mixture. Repeat layers, ending with reserved enchilada sauce, and cover baking dishes with foil.
Bake for 30 to 35 minutes, until thoroughly heated. Uncover, and sprinkle with reserved cheese. Continue baking 5 minutes or until cheese is melted. Sprinkle with cilantro.
