Vegetarian Enchilada Bake

• 1 cup shredded zucchini
• 1 tablespoon finely chopped sweet red pepper
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 3/4 cup frozen corn
• 3/4 cup black beans, rinsed and drained
• 1/8 teaspoon salt
• 1/8 teaspoon ground cumin
• 3/4 cup salsa
• 2 tablespoons minced fresh cilantro
• 3 corn tortillas (6 inches)
• 3/4 cup shredded cheddar cheese
• Sour cream, optional

1. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
2. Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
3. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream if desired.

zucchini, sweet red pepper, olive oil, garlic, frozen corn, black beans, salt, ground cumin, salsa, fresh cilantro, corn tortillas, cheddar cheese, sour cream

Taken from www.tasteofhome.com/recipes/vegetarian-enchilada-bake/ (may not work)