Layered Tortilla Casserole

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Wisconsin Cheese


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1/4 cup water

2 cans (15 ounces each) black beans, drained

Vegetable cooking spray

3 cups sliced onions (about 2 large)

2 1/2 cups thinly sliced zucchini (about 2 medium)

1 3/4 cups julienned red bell pepper (about 2 medium)

2 cloves garlic, minced

1 cup corn cut from cob (about 2 ears)

1 teaspoon ground cumin

1/4 teaspoon ground red pepper

5 flour tortillas (8 inch)

1 1/4 cups commercial green taco sauce

3/4 cup (3 ounces) shredded Wisconsin Monterey Jack cheese

3/4 cup (3 ounces) Wisconsin crumbled Queso Blanco cheese

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