Microwave Mexican Vegetable Casserole

Ingredients:

• 2 medium zucchinis (about 200g), thinly sliced ​​diagonally
• 1 can (425 g) pinto beans, rinsed
• 1 cup prepared pico de gallo or homemade fresh vegetable salsa
• 1 tablespoon fresh whole oregano leaves
• 6 corn tortillas, 6 inches in diameter, cut in half
• 1 cup grated Monterey Jack cheese
• 2 tablespoons fresh coriander leaves

Preparation:

1. Sprinkle the zucchini slices with 0.5 teaspoon salt on all sides. Set aside. Combine the beans, pico de gallo, and oregano in a medium bowl.
2. Layer the ingredients in a deep 9-inch microwave-safe pie dish in the following order: 4 tortilla halves, a third of the bean mixture, a third of the zucchini, and 1/4 cup of cheese. Repeat the layers two more times, pressing them firmly together. Season with salt and sprinkle with the remaining 1/4 cup of cheese.
3. Microwave on high until the zucchini is cooked through, about 10 minutes. Remove from the microwave and cover loosely with foil to finish cooking, about 5 minutes. Alternatively, preheat the oven to 375°F (190°C), cover the baking dish with foil, and bake until the cheese is heated through and melted, 15-20 minutes.
4. Sprinkle with cilantro, cut into 4 wedges and serve.