Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 2 teaspoons olive oil; 1 12 cups onions, chopped; 1 lb zucchini, diced (about 3 cups); 2 12 teaspoons ground cumin; 1 (14 1/2 ounce) can diced tomatoes with green chilies; 1 (15 ounce) can black beans, rinsed; 1 (11 ounce) can corn niblets, drained; 1 (10 ounce) can mild enchilada sauce; 12 cup cilantro, chopped; 5 (8 inch) whole wheat tortillas; 1 14 cups reduced-fat cheddar cheese, shredded; reduced-fat sour cream (optional)

12 ingredients

12 steps

Ingredients

2 teaspoons olive oil
1 12 cups onions, chopped
1 lb zucchini, diced (about 3 cups)
2 12 teaspoons ground cumin
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (15 ounce) can black beans, rinsed
1 (11 ounce) can corn niblets, drained
1 (10 ounce) can mild enchilada sauce
12 cup cilantro, chopped
5 (8 inch) whole wheat tortillas
1 14 cups reduced-fat cheddar cheese, shredded
reduced-fat sour cream (optional)

Directions

1

Heat oven to 400 degrees F; coat a 3-quart round baking dish with nonstick spray.
2

Heat oil in large nonstick skillet over medium-high heat.
3

Add onion and saute 5 minutes.
4

Add zucchini and cumin, and saute 5 minutes or until zucchini is crisp-tender.
5

Stir in tomatoes, beans, corn, and enchilada sauce, bring to a simmer.
6

Remove from heat and stir in cilantro.
7

Put 1 tortilla in baking dish.
8

Top with 1 1/2 cups zucchini mixture; sprinkle with 1/4 cup cheese.
9

Repeat layers 4 times.
10

Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted.
11

Cool 5 minutes.
12

Cut into wedges and serve with sour cream, if desired.