A casserole that is quick and easy to prepare is always welcome, and tonight’s meal features one of those. Torn up corn tortillas layered in a dish with chilies, jack cheese, a quick saute of onions, chopped zucchini, garlic, and black beans—drenched in a custard of eggs and buttermilk, and baked until set. This really didn’t need anything more than a side of rice. If you feel so inclined, some chopped lettuce with a bit of salsa would be a nice addition. And as is usually my choice for “dessert”– just some fresh fruit.

Casserole of tortillas, chilies, and sauteed vegetables with custard
Steamed rice
Chopped lettuce with salsa
Pineapple wedges