Zucchini Rellenos

A Dutch Oven Recipe
          (from Wendy Sjaardema; variations below)
Ingredients:
2 scallions, white and green parts, chopped
1 medium zucchini, quartered lengthwise and cut into 1 inch slices
sea salt
1 tablespoon chopped fresh cilantro, optional
1/2 medium yellow bell pepper, cored, seeded, cut into 1/2 inch strips
4 to 8 ounces mozzarella or other cheese, grated
one 15-ounce can pinto beans, drained and rinsed
2 green chiles, stemmed, seeded and chopped (try anaheim or poblano)
2 medium tomatoes, chopped or one 15-ounce can diced tomatoes, drained
2 or 3 fresh oregano sprigs
2 flour tortillas

Directions:
Preheat Oven to 450*. 
Spray inside and lid of dutch oven with olive oil
Scatter scallions in pot
Spread the zucchini in a layer and season lightly with salt.  Sprinkle with Cilantro, if using.
Scatter in the bell pepper strips and top with half the cheese.  Cover with the pinto beans.  Blanket with the green chiles.
Add the rest of the cheese and top with the tomatoes.  Tuck the oregano sprigs in the crevices.
Spray each side of the tortillas with olive oil.  Cut the tortillas in half and roll each half separately.  Position the rolled tortilla halves on top of the other ingredients in the pot.  Spray well with olive oil.
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.  Serve Immediately.

Wendy's Variation:
Doubled everything but the beans and cilantro
Used Dried oregano not fresh
Used green bell pepper instead of yellow
Used Anaheim peppers
Used the full 16 oz cheese
Used 2 tomatoes and one 15 oz can - make sure you completely drain canned or gets a little soupy in bottom.
Couldn't get corn tortillas to roll so just layered on top of other ingredients.


Marilyn's Variation:
Use black beans instead of pinto
Use mixture of monterey jack and cheddar cheese
Slice fresh tomates over the top
Use flour tortillas