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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a meatless and pasta-less lasagna. This is a tortilla-stacked dish with zucchini, onions, tomatoes, corn and beans. Recipe is from Woman's Day. Ingredients:
2 teaspoons olive oil |
1 1/2 cups onions, chopped |
1 lb zucchini, diced (about 3 cups) |
2 1/2 teaspoons ground cumin |
1 (14 1/2 ounce) can diced tomatoes with green chilies |
1 (15 ounce) can black beans, rinsed |
1 (11 ounce) can corn niblets, drained |
1 (10 ounce) can mild enchilada sauce |
1/2 cup cilantro, chopped |
5 (8 inch) whole wheat tortillas |
1 1/4 cups reduced-fat cheddar cheese, shredded |
reduced-fat sour cream (optional) |
Directions:
1. Heat oven to 400 degrees F; coat a 3-quart round baking dish with nonstick spray.
2. Heat oil in large nonstick skillet over medium-high heat.
3. Add onion and saute 5 minutes.
4. Add zucchini and cumin, and saute 5 minutes or until zucchini is crisp-tender.
5. Stir in tomatoes, beans, corn, and enchilada sauce, bring to a simmer.
6. Remove from heat and stir in cilantro.
7. Put 1 tortilla in baking dish.
8. Top with 1 1/2 cups zucchini mixture; sprinkle with 1/4 cup cheese.
9. Repeat layers 4 times.
10. Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted.
11. Cool 5 minutes.
12. Cut into wedges and serve with sour cream, if desired.
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