So, let me introduce Mexican Lasagna.
- 1 1/2 cup chopped onion
- 1 lb zucchini, diced (about 3 cups)
- 2 1/2 tsp cumin
- 1 can diced tomatoes with chilies
- 1 can black beans, drained
- 1 can corn, drained
- 1 can (10 oz) mild enchilada sauce or salsa
- 1/2 cup chopped cilantro
- 1 1/4 cup shredded Cheddar
Heat oven to 400F. Coat a 3-qt round dish with nonstick spray.
Heat oil in a large non-stick skillet; add onion and saute 5 minutes. Add zucchini and cumin, saute another 5 minutes. Stir in tomatoes, beans, corn, and sauce. Bring to a simmer. Remove from heat and stir in cilantro.
Place a tortilla into the baking dish. Top with veggie mix (about 1 1/2 cup) and sprinkle with about 1/4 cup cheese. Repeat 4 times (or as many time as you dish size will allow). Cover with foil and bake 20-25 minutes. Cool 5 minutes before serving.
Usually, you can cut it into pretty neat slices. It looks cheerful and tasted great!