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Heat oven to 400 degrees F; coat a 3-quart round baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add onion and saute 5 minutes. Add zucchini and cumin, and saute 5 minutes or until zucchini is crisp-tender. Stir in tomatoes, beans, corn, and enchilada sauce, bring to a simmer. Remove from heat and stir in cilantro. Put 1 tortilla in baking dish. Top with 1 1/2 cups zucchini mixture; sprinkle with 1/4 cup cheese. Repeat layers 4 times. Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.
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Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
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Volcanic basalt mortar — coarse, traditional Mexican salsas