Garden Vegetable & Black Bean Tortilla Stack

Preheat oven to 425°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.