2 Tbsp olive oil
1.5 cups chopped onion
1 lb zucchini, diced (about 3 cups)
2.5 tsp ground cumin
1 can (14.5 oz) diced tomatoes with chiles
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn niblets, drained
1 can (10 oz) mild enchilada sauce
1/2 cup chopped cilantro
5 (8-in) whole wheat flour tortillas
1.25 cups shredded cheddar cheese
- Heat oven to 400*F. Coat a 3qt round baking dish with non-stick spray
- Heat oil in a large nonstick skillet over medium high heat. Add onion and saute 5 minutes. Add zucchini and cumin, saute 5 minutes 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 baking dish. Top with 1.5 cups zucchini mixture; sprinkle with 1/4 cup cheese. repeat layers 4 times.
- Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream