What's for dinner Wednesday-Mexican Lasagna

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!

Happy Cooking!!

Amy


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