Lunch: Mexican Lasagna

Ingredients

2 tsp. olive oil
1 1/2 c. chopped onion
1 lb. zucchini
2 1/2 tsp. ground cumin
1 can diced tomatoes with chiles
1 can black beans
1 can corn niblets
1 can mild enchilada sauce
1/2 c. Chopped cilantro
5 whole-wheat flour tortillas
1 1/4 c. shredded reduced-fat Cheddar
Garnish: reduced-fat sour cream

Instructions

Heat oven to 400 ºF. Coat a 3-qt round baking dish 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 baking dish. Top with 1 1/2 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, if desired.

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