1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed)
1 teaspoon ground cumin
1/2 teaspoon sea salt
12 corn tortillas, quartered
1 19-ounce can mild red enchilada sauce
1 1/4 cups shredded Sharp Cheddar cheese
1. Preheat oven to 400°F. Lightly coat with cooking spray
a 9-by-13-inch baking pan.
2. Heat oil in a large nonstick skillet over medium-high heat.
Add onion and cook, stirring often, until starting to brown,
about 5-7 minutes. Stir in zucchini, beans, tomatoes, corn,
cumin and salt and cook, stirring occasionally, until the vegetables
are heated through, about 2-3 minutes.
3. Scatter half the tortilla pieces in the pan. Top with half the
vegetable mixture, half the enchilada sauce and half the cheese.
Repeat with one more layer of tortillas, vegetables, sauce
cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and
continue baking until the casserole is bubbling around the
edges and the cheese is melted, about 10-12 minutes.