Mexican Lasagna

By 11650

Ingredients

• 2 t olive oil
• 1 1/2 C chopped onion
• 1 lb zucchini, diced (about 3 C)
• 2 1/2 t ground cumin
• 1 can (14.5 oz) diced tomatoes with chiles
• 1 can (15 oz) black beans, rinsed
• 1 can (11 oz) corn niblets, drained
• 1 can (10 oz) mild enchilada sauce
• 1/2 C chopped cilantro
• 5 (8 inch) whole wheat flour tortillas
• 1 1/4 C shredded cheddar
• Garnish; sour cream

Preparation

Step 1

1. Heat oven to 400. Coat 3 qt round baking dish with nonstick spray.
2. Heat oil in nonstick skillet. Add onion and saute 5 minutes. Add zucchini and cumin, and saute 5 min. Stir in tomatoes, beans, corn and enchilada sauce; bring to simmer. Remove from heat and stir in cilantro.
3. Put 1 tortilla in baking dish. Top with 1 1/2 C zucchini mixture; sprinkle with 1/4 C cheese. Repeat layers 4 times.
4. Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.