Wednesday, April 22, 2009

Mexican Lasagne

2 tsp olive oil
1 1/2 cups chopped onion
1 lb zucchini, diced (about 3 cups)
2 1/2 tsp round 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
1 1/4 cups shredded reduced- fat Cheddar
Garish: reduced fat sour cream

Heat oven to 400 degrees. Coat a 3 qt round baking dish wit nonstick spray.

Heat oil in a large nostick skillet over medium-high heat. Saute' 5 minutes. Add zucchini and cumin, and saute' 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 chese. Repeat layers 4 times.

Cover with foil and bake 20 -25 minutes until bubbly around edgesand cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.

We had this for dinner tonight and I think they turned out pretty good. Mine didn't look quite as good as the picture though. Pete thought it needed some meat in it. You probably could make it with ground beef or some shredded chicken. I used flour tortillas and pinto beans because that is what I had. I used a pie plate and it wasn't deep enough for 4 layers. I had extra mixture left though so I also made one in a square casserole pan and froze it for another dinner later. It tasted really good. I found this in a Woman's Day magazine.


Tara L. said...

You could probably leave the beans out too if you don't like beans.