Mexican Lasagna

I found this in a magazine....I'm going to try it tomorrow. :)

Mexican Lasagna Recipe

By Woman's Day Kitchen from Woman's Day | April 14, 2009

Photo: Alison Miksch

• Nutrition Facts
• Yield 6 Servings
• Amount Per Serving
• Calories 339
• Total Fat 8g
• Saturated Fat 3g
• Cholesterol 17mg
• Sodium 1383mg
• Total Carbohydrates 64g
• Dietary Fiber 11g
• Protein 17g

• Active Time: 15 minutes
• Total Time: 1 hour

INGREDIENTS

• 2 tsp olive oil
• 11⁄2 cups chopped onion
• 1 lb zucchini, diced (about 3 cups)
• 21⁄2 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
• 11⁄4 cups shredded reduced-fat cheddar
• Garnish: reduced-fat sour cream

PREPARATION

1. Heat oven to 400ºF. Coat a 3-qt round baking dish with nonstick spray.

2. 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.

3. Put 1 tortilla in baking dish. Top with 11⁄2 cups zucchini mixture; sprinkle with 1⁄4 cup cheese. Repeat layers 4 times.

4. 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.