Chilaquiles Casserole

1 Tbs vegetable oil
1 medium onion, diced
1 medium zucchini, grated
1 19oz can black beans, rinsed and drained
1 14.5oz can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 tsp ground cumin
1/2 tsp salt
12 corn tortillas, quartered
1 19oz can mild red or green enchilada sauce
1 1/4 cups shredded cheddar cheese

1) Preheat oven to 400F. Lightly coat a 9x13 inch baking dish with cooking spray.
2) Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3) Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4) Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Review: Not as spicy as I imagined it would be. It could probably use jalapenos or green chilies. I used red enchilada sauce, as it’s my favorite. I also think more cheese would be preferable. As many suggestions as I’m making, I’d like to clarify that the dish does not suck. It was yummy, I just think it could be improved.

I made this again on 5/20/2011 and added a small can of fire roasted green chiles and doubled the enchilada sauce.  It was definitely an improvement and how I will continue to make it.