Vegetarian Tortilla Lasagna

 

• 2 tablespoons olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 1 large zucchini, diced
• 2 ears corn, shucked, kernels stripped
• 1.5 cups cooked black beans, see notes below
• enchilada sauce
• 9 to 12 tortillas, see notes below
• 6 scallions, thinly sliced
• 1 bunch cilantro, finely chopped
• 8 ounces Monterey Jack cheese, grated
• 
  

1. In a large sauté pan over high heat, add the 2 tablespoons of olive oil. When it shimmers, immediately add the diced onions and bell peppers. Season with a pinch of salt. Turn heat down to medium. Sauté for 4 to 5 minutes, stirring often to ensure the vegetables are not burning. When the vegetables are soft, add the zucchini, season with a pinch of salt, and cook for 2 to 3 minutes more, just until the zucchini loses its rawness. Finally, add the corn, season with a pinch of salt, and cook for a minute more. Turn off the heat.
2. Add the black beans to the skillet and stir to combine. Taste. Season with salt to taste. 
3. Heat the oven to 425ºF. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the enchilada sauce (roughly 3/4 cup). Arrange a single layer of tortillas over sauce, trimming edges to fit.
4. Scatter a handful each of cilantro and scallions over the tortillas. Spoon a layer of the vegetable-bean mixture over top. Sprinkle a layer of cheese over top. Spoon a layer of sauce over top and use the back of a spoon to spread it out. Repeat the layering: tortillas, herbs, veg+beans, cheese, sauce, until you have three (or four if you wish) layers of tortillas. 
5. Spoon a thin layer of sauce over the final layer of tortillas. Scatter a final layer of herbs over top. Add a final layer of cheese. 
6. Bake enchiladas in the middle or top rack of oven until the cheese topping bubbles and browns in spots, 15-25 minutes. Garnish with more fresh cilantro and scallions if you wish. Let rest 10 minutes before cutting and serving. 

From: https://alexandracooks.com/2020/10/08/vegetarian-tortilla-casserole/