From craving to table
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- 2
In a large skillet over medium heat, heat the olive oil. Add bell peppers, zucchini, onion, and corn. Sauté for 5-6 minutes until just tender. Stir in cumin, chili powder, salt, and pepper. Remove from heat and mix in the black beans.
- 3
Spread 1/2 cup enchilada sauce on the bottom of the prepared baking dish.
- 4
Layer 5 corn tortillas over the sauce, tearing as needed to cover the bottom.
- 5
Top with half of the vegetable-bean mixture, 3/4 cup enchilada sauce, and 3/4 cup cheese.
- 6
Repeat layering: tortillas, remaining vegetable-bean mixture, remaining enchilada sauce (reserving a couple tablespoons), and 3/4 cup cheese.
- 7
Top with remaining tortillas, reserved enchilada sauce, and the last 1/2 cup cheese.
- 8
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, until cheese is melted and bubbly.
- 9
Let cool for 10 minutes before slicing. Garnish with chopped cilantro if desired.