Chilaquiles Casserole (or Mexican Vegetarian) Lasagna

Chilaquiles Casserole

1/2 tablespoon canola oil
1/2 medium red onion, diced
1/2 red pepper, diced
1/2 medium zucchini, grated (optional)
1 15-ounce can black beans, rinsed
1 10-ounce can diced tomatoes, drained
1 cup corn, frozen (thawed) or fresh
1-2 teaspoons ground cumin
1/2 teaspoon garlic salt
6 corn or flour tortillas, quartered
1 10-ounce can mild red or green enchilada sauce
3/4 cups shredded Cheddar cheese
Optional toppings - sour cream, guacamole

1. Pre-heat oven to 400 degrees.
2. Heat oil in sauce pan over medium heat. Cook onions, peppers and zucchini until browned. (4-5 minutes)
3. Add peppers, beans, tomatoes, corn, cumin and salsa to saucepan and warm. (2-3 minutes)
4. Grease/spray an 8 x 11 baking dish. Place half of tortillas over bottom. Spread half of veggie mixture on top, followed by half the enchilada sauce and half the cheese. Repeat each layer.
5. Bake covered for 15 minutes, then an additional 10 minutes uncovered until bubbling on the edges.
6. Let sit for 5 minutes before serving.

Notes: The original recipe was double this one in a 9 x 13 baking dish. We're not big into leftovers, so this half recipe was great for 2 people and a toddler.

Recipe Origination: My cousin Erin Theoharis sent it to me. Thanks Cuz!