Mexican Lasagna

• 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)

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.

olive oil, onions, zucchini, ground cumin, tomatoes, black beans, corn niblets, enchilada sauce, cilantro, whole wheat tortillas, cheddar cheese, sour cream

Taken from www.food.com/recipe/mexican-lasagna-362164 (may not work)