No stick cooking spray
2 tbsp. vegetable oil
1 med. onion, minced
1 med. green pepper, cut in 1/2" pieces
1/4 c. chopped fresh cilantro (fresh parsley can be substituted)
2 c. frozen corn, thawed
2 c. zucchini, grated with skin on
1 (15 z.) can chili hot beans or Mexican style kidney beans with liquid
1 tsp. cumin
1 tsp. chili powder
12 corn or wheat tortillas
2 c. tomato salsa
1/3 c. shredded cheddar (extra sharp) cheese
1/3 c. Monterey Jack cheese, shredded
Salt & Pepper to taste

Preheat oven to 350 degrees. Spray a 13"x9" baking dish with no stick cooking spray.

In a large skillet heat vegetable oil. Saute onion and green pepper just until tender. Add cilantro, corn and zucchini, heat 5 minutes. Pour beans into a small bowl with their liquid. Mash with a fork. Add beans, cumin and chili powder to vegetables. Stir thoroughly.