Black Bean Tortilla Casserole

This comes from Cara's Cravings Blog. I have no.idea. how I found it but I'm so glad I did. It is so yummy and would also be excellent with shredded chicken added to it.

Ingredients
1 cup diced onion
2-3, cloves garlic, minced
1 medium zucchini, diced (my husband doesn't prefer zucchini/squash, so I replaced those two things with an orange bell pepper and 1 cup of frozen corn)
1 medium summer squash, diced
1 large red bell pepper, diced
freshly ground salt & pepper
1 tsp cumin (I replaced all the seasonings with a half a packet of taco seasoning only because I had run out of chili powder.)
2 tsp chili powder (or, to taste)
1 tsp Mexican oregano
1 can black beans, drained and rinsed
2 cans diced tomatoes with green chiles*
4 oz reduced fat cream cheese
2 tbsp chopped cilantro
8 6" corn tortillas
1 cup reduced fat shredded cheddar cheese (4 oz)

Directions
Preheat oven to 400ºF. Heat a large skillet over medium heat and spray with nonstick olive oil cooking spray. Add the onions and saute for about 5 minutes. Add the bell pepper and cook for about 5 minutes more, stirring. Add zucchini and garlic, and cook for about 8 minutes, until vegetables are softened. Season with salt & pepper, cumin, chili powder, and oregano and stir to coat.

Add the black beans and diced tomatoes with green chiles.(and frozen corn) Bring to a boil, then reduce heat to a simmer. Cut the cream cheese into cubes and scatter over the vegetable mixture, and stir until all of it is melted in and nicely combined. Finally, mix in the chopped cilantro. Remove from heat.

Lightly spray your casserole dish (I used a 7 x 11) with nonstick cooking spray. Place some of the vegetable mixture in the bottom of the dish, and top with four of the tortillas. Top with about 2/3 or the remaining vegetable mixture and half of the shredded cheese. Add another layer of tortillas and the remaining vegetable mixture.

Bake for about 15 minutes, or until hot and bubbly. Top the casserole(s) with the remaining cheese and bake for about 5-7 minutes more, until cheese is melted.

Notes:
* I used 1 can of Original Rotel and 1 can of Hot Rotel and it was smokin!! If you (or the kids) don't like spice I would use the Mild Rotel.