Mexican Lasagne

By learen

Forget the meat and pasta. This tortilla stacked dish goes full on veg with zucchini, onions, tomatoes, corn and beans.

Ingredients

• 2 T olive oil
• 1 1/2 cups chopped onion
• 1 lb zucchini, diced (3 cups)
• 2 1/2 t. ground cumin
• 1 can (14.5 oz) diced tomatoes/chiles
• 1 can (15 oz) black beans, rinsed
• 1 can (11 oz) corn niblets, drained
• 1 can (10 oz) mild enchilada sauce
• 1/2 cup chopped cilantro
• 5 (8 in) whole wheat flour tortillas
• 1 1/4 cup shredded reduced fat cheddar

Preparation

Step 1

Heat oven to 400. Coat a 3 quart round baking dish with nonstick spray.

Heat oil in large nonstick skillet over medium high heat. Add onion and saute 5 min. Add zucchini and cumin, and saute 5 minutes or until zucchini is crisp tender. Stir in tomatoes, beans, corn and enchilada sauce, bring to a simmer. Remove from heat and stir in cilantro.

Put 1 tortilla in baking dish. Top with 1 1/2 cups mixture; sprinkle with 1/4 cup cheese. Repeat layers 4 times.

Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted. Cool 5 min and cut into wedges and serve with sour cream if desired.