BLACK BEAN NACHO GRATIN

FOR THE BEAN MIXTURE:
1 (19 oz) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium red or green pepper, cut into strips
1 small zucchini, chopped fine
1/2 tsp ground black pepper
FOR THE GRATIN:
1 (11 oz) jar mild salsa, divided use
3 oz tortilla chips, crushed, divided use
4 oz Monterey jack cheese, grated, divided use

Preheat oven to 400 degrees F. Grease a 12x6-inch baking dish.

PREPARE THE BEAN MIXTURE:
Combine black beans, corn, bell pepper, zucchini and black pepper. Spread half of the bean mixture in a baking dish.

PREPARE THE GRATIN:
Spoon 1/2 the salsa over the bean mixture. Sprinkle with 1/2 crushed tortilla chips, then 1/2 the grated cheese. Repeat the layers with remaining bean mixture, salsa, chips and cheese. Cover with foil.

Bake until cheese is melted and vegetables are tender, about 20 minutes. Remove from the oven.

Preheat broiler. Position rack 2 to 3-inches from heat source.

Remove foil from pan. Broil until lightly browned, about 5 minutes.