What's in it
12 corn tortillas
2 4oz cans chopped green chiles
3 C grated jack cheese
salt and pepper
2 C buttermilk
1-2 C pinto beans
1-2 C corn
1/2 lb firm tofu, cut in thin slices
1 C chopped and sauted onion
1 small zucchini cubed and sauted
How it's made
Preheat oven to 375 degrees and butter a 9x13-inch pan.
Tear 6 tortillas into bite sized pieces and layer on the bottom of the pan. Distribute half the chiles and half the cheese on top (and any additional ingredients).
Tear the rest of the tortillas and sprinkle on top, then follow with the remaining cheese and chiles, etc.
Beat the eggs and buttermilk with the salt and pepper and pour on top of the casserole.
Bake for 35 minutes uncovered. Serve hot, warm or at room temperature.