For the Enchilada Sauce
- 2 dried Ancho Chilies
- 1 cup boiling water
- 28 ounce can whole tomatoes
- Salt & pepper
For the Filling and Pie
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 jalapenos, seeded and finely chopped
- 2 teaspoon cumin
- 1-pound zucchini, diced 1/4-inch
- 2 medium ears of corn, kernels cut from cobb
- 1 cup canned black or pinto beans, drained and slightly smashed with fork
- 1 tablespoon fresh lime juice
- ½ cup chopped cilantro, plus more for garnish
- 8 corn tortillas
- 3 cups reduced fat Mexican blend cheese
- Ancho Sauce: In a large deep skillet toast the anchos over medium-high heat, about 2 minutes. When cool remove stems and seeds. Transfer to a food processor with hot water and let it get soft. When cool add tomatoes and blend until smooth. Season with salt and pepper.
- Filling: In the skillet heat oil over medium heat, add the onion and cook, 5 minutes. Add the garlic and jalapeno and cook, 1 minute. Add the zucchini and cook until tender, 4 to 5 minutes. Add the corn, beans, lime juice and cumin and cook 2 minutes. Add ½ cup cilantro and stir.
- Preheat oven to 375°F. Grease a baking dish.
- Spread ½ cup sauce on bottom of casserole, arrange 4 tortillas on a single layer (cutting them in half to fit). Spoon half the veggie filling over the tortillas, and top with half of the remaining sauce and 1 ½ cups cheese. Repeat with the remaining tortillas, veggies, sauce and cheese. Cover with foil and bake for 30 minutes.