Tex Mex Enchilada Pie

I received this recipe (by Phyllis Greenwood) from my friend Jen and it is a really great go to recipe when I need to make something quick. I have made a few slight changes from the original recipe however. Most of the ingredients come from your pantry or freezer and the others are usually things I always have. It is very similar to a Mexican Lasagna and you can really do a whole lot of variations of this same kind of thing. Give it a try and I am sure you will like it.  It is also a great way to get your kids to eat zucchini since it is totally undetectable.
(once again, I will have to make it and add pictures)

Ingredients

• 9 oz. frozen corn
• 1 (16 oz.) can Black beans
• 1 1/2 C shredded cheese (Mexican blend or other)
• 1/2-1 t. cumin
• 1 (16 oz.) jar of Chunky Salsa
• 10 (5 inch) corn tortillas
• 1 tsp. olive oil
• 2 cloves garlic, chopped or pressed
• 2 1/2 C grated zucchini (about 2)
• 1/4 c black olives, sliced
• sour cream (optional)
• sliced Avocado (optional)
• diced tomato (optional)

Lightly coat 9 or 10 inch pie plate with cooking spray.  Preheat oven to 350 degrees.
Heat oil in skillet over medium high heat and saute garlic for 1 minute. Add zucchini and cook 3-4 minutes until it is limp and moisture begins to evaporate.  Stir in corn and salt. Cook 2 minutes and add drained and rinsed black beans, cumin, salsa and fresh cilantro. Arrange 4 tortillas in an overlapping circle across bottom of pie plate.  Spoon 1/2 zucchini mixture over tortillas ans sprinkle with 1/2 of cheese. Repeat tortillas only using 3 this time. Add remaining zucchini mixture and cheese.  Top with olives.  Bake for 30-40 minutes until top is browned.  Serve immediately and top with sour cream, avocados and diced tomatoes. May keep warm in oven uncovered for 20 min.  Re-heats well in the oven as leftovers. Jen recommends eating it the next day with a fried egg.  Yum...