Categories: Mexican

Ingredients

• 1/4 cup olive oil, divided
• 1 yellow onion, chopped
• 1 zucchini, diced
• 1 green bell pepper, diced
• 2 pinches black pepper, divided
• 1 garlic clove, minced
• 24 oz. jar unsalted pureed strained tomatoes (aka passata)
• 3/4 cup chicken broth
• 4 tsp ground cumin
• 1 tbsp. chile powder
• 1 tsp chipotle chile powder
• 1/2 tsp sea salt
• 15 oz. tub ricotta
• 1 large egg, lightly beaten
• 15 6-inch corn tortillas, divided
• 1 cup shredded Mexican cheese blend

Directions

1. Preheat oven to 375. In a large skillet on medium, heat 2 tbsp. oil. Add onion, zucchini, bell pepper and pinch black pepper and cook, stirring often, until vegetables are tender, 6-8 minutes. Set aside.

2. Meanwhile, prepare sauce: In a small saucepan on medium-low, heat remaining 2 tbsp. oil. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add strained tomatoes, broth, cumin, chile powder, chipotle chile powder, salt and remaining pinch black pepper. Bring to a simmer; cook, stirring occasionally, until slightly thickened, 3-4 minutes. Set aside.

3. In a bowl, stir together ricotta and egg. Into a 13×9 inch baking dish, pour 1/2 cup sauce. Arrange 5 tortillas in a single layer over top of sauce, overlapping slightly to fit. Dollot half of the ricotta mixture over top, spreading gently.

4. Spoon half of the vegetable mixture evenly over ricotta and spread 3/4 cup sauce over top. Arrange 5 tortillas in a single layer over top, overlapping slightly. Repeat layers with remaining ricotta mixture and vegetable mixture, then 3/4 cup sauce over top.

5. Arrange remaining 5 tortillas in a single layer over top, overlapping slightly. Spread remaining sauce over top. Sprinkle with cheese blend. Bake until bubbly and cheese is melted, 25-30 minutes.

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