Ingredients

• 3 zucchini, cut into 1/4-inch thick rounds
• 2 cup corn kernels
• 2 whole poblano peppers, roasted, peeled, and sliced into strips
• 1 ounce black beans, drained and rinsed
• 1 ounce crushed tomatoes
• 1 white onion, diced
• 3 clove garlic, minced
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• salt and black pepper
• 2 tablespoon vegetable oil
• 2 cup Oaxaca cheese, shredded
• 6 whole corn tortillas, cut into strips and fried until crispy
• 0.25 cup fresh cilantro, chopped
• 0.25 cup crema Mexicana

Steps

1. Preheat oven to 375°F (190°C).
2. Hold each poblano pepper directly over a gas flame or under a broiler, turning with tongs until the skin is completely charred and blackened on all sides.
3. Place the charred poblanos in a plastic bag and let them steam for 5 minutes to loosen the skin.
4. Remove the poblanos from the bag and gently rub away the blackened skin under cool running water. Pat dry and slice into strips, removing seeds.
5. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
6. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the cumin, smoked paprika, dried oregano, and red pepper flakes to the skillet and stir constantly for 30 seconds to toast the spices.
9. Pour in the crushed tomatoes and stir until combined. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally. Season with salt and black pepper to taste.
10. Gently fold the drained black beans and roasted poblano strips into the sauce. Simmer for 2 minutes more.
11. Pour 1 cup of the tomato-bean sauce into the bottom of a 9x13 baking dish.
12. Layer half of the zucchini rounds in an overlapping pattern over the sauce.
13. Sprinkle half of the corn kernels evenly over the zucchini.
14. Pour 1 cup of the tomato-bean sauce over the corn layer.
15. Layer the remaining zucchini rounds on top of the sauce.
16. Sprinkle the remaining corn kernels over the zucchini.
17. Pour the remaining sauce over the top layer, spreading evenly.
18. Sprinkle the shredded Oaxaca cheese evenly over the entire casserole.
19. Cover the baking dish with aluminum foil and bake for 25 minutes.
20. While the casserole bakes, cut 6 corn tortillas into thin strips.
21. Heat a small skillet over medium heat with about 1/4 inch of vegetable oil. Once hot, fry the tortilla strips in batches for 1-2 minutes per batch until golden and crispy. Remove with a slotted spoon and drain on paper towels.
22. Remove the casserole from the oven and carefully remove the foil. Scatter the crispy tortilla strips across the top of the casserole.
23. Return to the oven, uncovered, and bake for an additional 10 minutes until the cheese is bubbly and the edges are lightly golden.
24. Remove from the oven and let rest for 5 minutes before serving.
25. Garnish with fresh chopped cilantro and serve with crema Mexicana or sour cream on the side.