You will need the following ingredients:
1 tbsp Olive Oil water as needed
1 small onion, minced 1 red pepper, chopped
2 small zucchinis, cubed 1 large bunch spinach
1 large carrot peeled and chopped 2 cups steamed chopped broccoli
2 tbsp mild chili powder 4 cups thick tomato sauce
1 tsp salt 1 cup salsa, hot is nice
1 ½ cups cooked Romano beans, (1 19 oz tin) pinch cayenne
pkg. of 12 corn tortillas 3 cups grated jack cheese
In a skillet, lightly sauté the vegetables, add the tomato sauce, salsa, spices, salt and Romano beans. Set aside. Grate the rice cheese and set aside.
In a 9 by 13 casserole layer in 1/3 of the filling mixture. Layer on 6 of the tortillas. Next put on another third of the filling, another layer of tortillas and finally the remainder of the filling. Bake in a pre -heated oven of 350 degrees F, for about 20 minutes, layer on the grated topping and bake 10 minutes more or until cheese melted. Let sit for about 5 minutes before serving.