This one just in from Alaska! - Chilaquiles Casserole

Here's a great recipe from Karen Faivre in Anchorage, Alaska. Karen was Mark DuMond's galpal some years ago (we won't say how many) and is also a great friend of Ace's. She likes to portion this dish out and freeze it for later.

1 Tbsp or so of olive oil
1 medium onion, diced
2-3 garlic cloves, passed through garlic press
1 medium zucchini, grated
1 (19 ounce) can black beans, rinsed
1 (14.5 ounce) can canned diced tomatoes, any style, drained
1-1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon salt
12 corn tortillas, quartered
1 (19 ounce) can medium red enchilada sauce
1-1/4 cups or more of shredded Cheddar or Mexican blend cheese

Preheat oven to 400 degrees. Lightly coat a 9-by-13 baking dish with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Add garlic and saute a bit. Stir in zucchini, beans, tomatoes, corn, spices and cook, stirring occasionally, until the vegetables are heated through.

Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

Bake the casserole for 30 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.