Mexican Lasagna

Source: Woman's Day, April 14, 2009 issue

2 tsp olive oil
1 1/2 cups chopped onion
1 lb zucchini, diced
2 1/2 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
5 large whole wheat tortillas
1 1/4 cups shredded reduced-fat Cheddar
garnish: fat free sour cream

1. Heat oven to 400. Coat a 3-qt round baking dish w/ nonstick spray.
2. Heat oil in large nonstick skillet over medium-high heat. Add onion and 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.
3. Put 1 tortilla in baking dish. Top with 1 1/2 cups zucchini mixture; sprinkle with 1/4 cup cheese. Repeat layers 4 times.
4. Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted. Cool for 5 minutes before cutting & serving.