Mexican Lasagna

This recipe is very easy to make. It has lots of fresh vegetables in it, but you will never know once you make it. My kids love this recipe and it is great for leftovers! If you like spicy food, you can always add medium or hot enchilada sauce or a 1/4 teaspoon of chili powder.

12 corn tortillas cut into triangles
1 medium yellow onion
1 medium red bell pepper
1 1/2 cups frozen corn
1 can black beans - 15 ounce
1 can petite diced tomatoes - 15 ounce
1 small can enchilada sauce mild
1 1/2 cups shredded cheddar cheese
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cumin

Preheat oven to 375 F. Bake for 30 minutes.

Heat saute pan over medium heat. Add 2 tablespoons of olive oil and then add your diced yellow onion, red bell pepper and zucchini. Salt and pepper and then cook until onions are tranluscent. Add your corn, black beans and canned tomatoes and continue to cook over medium heat for about 5 minutes.

Take your corn tortillas and cut in half and then half again, making triangles. In a 9x3 baking dish, lightly spread some enchilada sauce so your corn tortillas wont stick. Line the bottom of your pan with 1/2 of your corn tortillas. Add enough enchilada sauce to cover lightly. Add 1/2 of your sauted vegetables and then 1/2 of your cheese and repeat.