Black Bean and Zucchini Chilaquiles

Black Bean and Zucchini Chilaquiles
11/2 tsp extra virgin olive oil
1 cp chopped onion
1 medium green bell pepper, diced
one 28oz can crushed or pureed tomatoes
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
one 16-20 ounce can of black beans
1 medium zucchini, quartered length-wise and thinly sliced
1 small fresh hot chile pepper, seeded and minced (wear disposable gloves when chopping)
12 6" corn tortillas, torn and cut into several pieces
8 oz. shredded cheddar cheese

Preheat oven to 400. Lightly oil a 9x13" baking dish. Heat the oil in a large saucepan. Sauté the onion until it is translucent. Add green bell peppers and cook until onions are golden and peppers are soft. Stir in tomatoes, spices, beans, zucchini, and pepper. Bring to a simmer then simmer gently for 5 min.
Layer as follows: Half tortillas, half tomatoes mixture, then half of the cheese. Repeat. Bake for 15 to 20 minutes or until cheese is bubbly. Let stand for 5 to 10 minutes.