Chilaquiles Casserole

1 TBSP oil
1 med onion (diced)
1 med zucchini (grated)
1 Can black beans (rinsed)
1 Can (8oz) diced tomatoes (drained)
1 1/2 C corn (frozen (thawed) or fresh)
1 tsp ground cumin
1/2 tsp salt
12 corn tortillas (quartered)
1 Can mild red or green enchilada sauce
1 1/4 c shredded cheddar cheese

1) Preheat oven 400 degrees. Lightly coat a 9x13 baking dish with cooking spray.
2) Heat oil in large skillet over med-high heat. Add onion and cook, until starting to brown, about 5 mins. Stir in zucchini, beans, tomatoes, corn, cumin, and salt...cook until veggies are heated through about 3 mins.
3) Scatter half the tortilla pieces in the baking dish. Top with about half the veggie mixture, half the enchilada sauce and half the cheese. Repeat with one more layer each. Cover with foil.
4) Bake casserole for 15 mins. Remove foil and bake until it's bubbling around edges and cheese is melted, about 10 mins more.
Yields: 10 servings
245 calories, 10 fat, 23 cholesterol, 351 sodium, 11 carbs