Enchilada “Lasagna”

Step 1

In a bowl, mix together the black beans with salt, cumin, onion and garlic powder. Set aside.

Step 2

In a 9x13 inch aluminum pan, spread about ½ cup enchilada sauce on the bottom of the pan. Lay 6-8 tortillas on the bottom of the pan, overlapping a bit.

Step 3

Spread about 1 cup of the sauce onto the tortillas, fully coating them.

Step 4

Sprinkle half the beans, half the corn, half the zucchini and a third of the cheese.

Step 5

Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, corn, zucchini and another third of the cheese.

Step 6

Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.

Step 7

Tightly wrap with plastic and foil. Freeze for up to three months.

Step 8

Preheat oven to 375°F.

Step 9

Remove plastic wrap and replace foil.

Step 10

Bake frozen lasagna for 60 minutes or until center is hot.

Step 11

Remove foil and bake for additional 5-10 minutes or until cheese on top is melted.

Step 12

Allow to cool for about 10 minutes before cutting and serving.