Mexican Lazagna

2 tsp olive oil
1 1/2 cups chopped onion
1 lb zucchini diced (about 3 c.)
2 1/2 tsp Cumin
1 can diced tomatoes with chilies
1can black beans, rinsed
1 can corn niblets, drained
1 can (10 0z) mild enchilada sauce
1/2 c. chopped Cilantro
5 (8 inc) whole-wheat flour tortillas
1 1/4 c shredded 2% cheddar
Garnish- R/F sour cream

1. Heat oven to 400F. Coat a 3-qt round baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-hig heat. Add onion and saute 5 mins. Add zucchini and cumin, and saute 5 mins. or until zucchini is a crips- tender. Stir in tomatoes, beans, corn and enchilada sauce and bring to a simmer. Remove from heat and stir in cilantro.
3. Put 1 tortilla in baking dish. Top with 1 1/2 cups zucchini mixture. sprinkle with 1/4 c cheese. Repeat layers 4 times.
4. Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.

NI: 339 calories 17 g protein, 64 g car. 11 g fiber, 8 g fat (3.5 sat fat) 17 mg chol