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preheat oven to 425 degrees f. in a large frying pan, heat olive oil over medium heat. add the garlic, onion, bell pepper and zucchini, and cook until onion is translucent, 3-4 minutes. stir in the tomato, chili powder, cumin and red pepper flakes, cooking for another 3-4 minutes until tomato is soft and cooked through. stir in the corn, black beans, taco sauce, and salt and pepper, taste and decide if you want additional seasoning. on a parchment-lined rimmed cookie sheet, assemble the tortilla stack as follows: tortilla, then half of the black bean mixture, tortilla, half of the cheese, then repeat. bake for 10-12 minutes, until cheese is melted and slightly golden. scatter fresh oregano over top, and serve immediately.
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Controlled pour dispenser — drizzle olive oil without glugging
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Controlled pour dispenser — drizzle olive oil without glugging
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking