Vegetable Enchilada Casserole

I've had a few cans of black beans in the pantry for a while and wanted to use them this week. When I was at the store, they were out of flour tortillas, so I nixed my original idea of doing bean burritos and decided to try this using the corn tortillas that were available.

1/2 onion, chopped
1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 tsp olive oil
1 medium zucchini, chopped
1 can Rotel tomatoes
2 cans black beans, drained and rinsed
1/2 pack taco seasoning
dash of chili powder
dash of garlic powder
1/2 cup salsa (I used medium red and mild green salsa combined)
sour cream
shredded cheese
corn tortillas

Saute onion and peppers in olive oil.

Mix together with remaining ingredients (except tortillas).

Place 1/3 of veggie mixture in bottom of crockpot.

Spread thin layer of sour cream on tortillas and place on top of veggie mixture.

Repeat with remaining ingredients, ending with tortillas on top.

Sprinkle shredded cheese on top of tortillas.

Cook on low for 5 hours. Serve with sour cream and cheese on the side.