Chilaquiles Casserole

Chilaquiles Casserole (Adapted from Eating Well)

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
19-ounce can black beans, rinsed and drained
14.5-ounce can fire roasted diced tomatoes, drained
1 1/2 cups fresh sweet corn
1 teaspoon ground cumin
1/2 teaspoon salt
10-ounce can hot red enchilada sauce
10-ounce can mild red enchilada sauce
12 corn tortillas, quartered
5 ounces shredded sharp white cheddar cheese

Preheat oven to 400

In a large nonstick skillet, heat oil over medium-high heat. Add onion and cook until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook until the vegetables are heated through, about 3 minutes.

In a medium bowl, whisk together the hot and mild enchilada sauces.

Arrange half of the tortilla pieces in the bottom of a 9x13" baking dish coated with cooking spray. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese.

Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking until for about 10 minutes, or until it is bubbling around the edges.

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