I found this recipe in a 2009 Woman's Day magazine my Mom gave me a while back.
The picture looked so good! I am a sucker for pictures when it comes to food.
See what I mean? All those yummy layers of Mexican goodness!
Here is what you need to make this at your house:
2 tsp Olive oil
1 1/2 cups chopped onion
1 lb diced zucchini
2 1/2 tsp ground cumin
1 can diced tomatoes and chilies
1 can black beans, rinsed
1 can corn niblets
1 can mild enchilada sauce
1/2 chopped cilantro
5 (8in.) flour tortillas
1 1/2 cups shredded cheddar cheese
Sour cream, to garnish
Heat oven to 400 degrees. Coat a 3 quart, or two 1 1/2 quart casserole dishes, with nonstick spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 5 minutes. Add zucchini and cumin, and sauté 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 a baking dish. Top with 1 1/2 cups zucchini mixture; sprinkle with 1/4 cup cheese. Repeat 4 times. If you use two casserole dishes you won't have enough to repeat 4 times. So repeat as much as you can.
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.
Hope you enjoy!
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