Spoon remaining beans in the spaces. Step 1 Preheat oven to 350°.. Drizzle the remaining dressing over the platter, to taste. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Remove from heat, and stir in beans. Add garlic; cook for 30 seconds. Step 2 Heat oil in a large nonstick skillet over medium-high heat. Stir in the crushed tomatoes and seasonings, black beans, and zucchini. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Add cannellini Heat oil in a skillet over medium heat. Layer as follows in a lightly oiled 9 x 13 inch or 2-quart round casserole dish: half of the tortillas, half of the tomato-black bean mixture, and half of the cheese. Bring to a simmer, then simmer gently for 5 minutes. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Combine beans with about 2/3 of the dressing in a small bowl. When making a pasta dish with beans, you can use some of the bean-cooking liquid to give the sauce silky body and help it cling to the pasta. Step 3 Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. If you're using canned beans, use some of the pasta-cooking liquid or just water. Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese.