Ingredients
1 onion, chopped
4-5 cloves garlic, chopped
2 cups corn (frozen or fresh)
1 can black beans or equivalent
2 med. zucchini or other summer squash, chopped
1 bunch cilantro, chopped
2 tsp. ground cumin
1 large can plain tomato sauce mixed with enchilada sauce or some hot mexican sauce (to taste)
12-15 tortillas
8-12 oz. Jack or Pepper Jack cheese, grated
Preparation
Preheat oven to 375. Saute onion and garlic 5 minutes or so in oil. Add cumin. Add squash to saute 4-5 minutes then add corn. Allow to warm in pan and get a bit of carmelization. When veggies are cooked, add beans to warm them, turn off heat and add cilantro (which won’t be too strong since it is cooked rather than fresh). Using a 9 x 13 baking dish, pour about 1/2 cup of sauce in dish and spread around so that it won’t stick in baking. Then layer tortillas, tearing some to fill gaps, then veggie mixture, then grated cheese. Repeat until ingredients are used up, ending with grated cheese on top. Bake for about 20-30 minutes until bubbling and cheese is melted through and a little brown on top. Serve with fresh green salad.
