Mexican Lasagna

Love this recipe, especially this time of year when there is tons of zucchini to be had.

Ingredients:
- 2 tsp olive oil
- 3 cups zucchini (cut into small 1/4-1/2 inch pieces)
- 1 can diced tomatoes with chilies (drained)
- 1 can black beans (drained)
- 1 can corn (drained)
- 1 can enchilada sauce
- 1 1/4 cups grated cheddar cheese
- flour tortillas
- sour cream & guacamole

Directions:
- Saute zucchini in oil until tender.
- Stir in tomatoes, beans, corn, and sauce.
- Simmer for 5-8 minutes.
- Layer tortillas, vegetables, cheese -- making 2 to 3 layers-- depending on the size of your baking dish.
- Cover with foil.
- Bake 25-30 minutes until bubbly around the edges.
- Cool for 5 minutes-- serve with sour cream and guac.

Reality Notes:
- If you have a round baker similar the the one I do-- you can use one large tortilla for each layer and then cut it like a pizza so you have pie shaped servings.
- Fresh corn and tomatoes make great choices over canned if you have them in the kitchen.
- I have found that the very bottom tortillas will sometimes stick to your spatula when trying to serve it-- so you may want to put a little enchilada sauce or a small veggie layer on the bottom to prevent this.
- If you like SPICE-- add some fresh jalapenos! YUM.