Cheesy Enchilada Bake

Ingredients

• 2 (16-oz) containers refrigerated salsa, divided
• 3 zucchini, chopped
• 1 (15-oz) can low-sodium black beans, drained and rinsed
• 1 (16-oz) can low-sodium pinto beans, drained and rinsed
• 2 tsp ground cumin
• 18 corn tortillas
• 1 (8-oz) block Monterey Jack cheese, shredded
• 1 cup shredded lettuce
• 1 large Roma tomato, sliced
• 2 Tbsp fresh cilantro leaves

Directions

1. Preheat oven to 400°F. Spread 1 cup salsa in a lightly greased 13- x 9-inch baking dish; set aside 1 cup salsa for topping.
2. Combine remaining salsa, zucchini, beans, and cumin in a bowl. Arrange 6 corn tortillas over salsa in dish, tearing to fit.
3. Spoon half of bean mixture over tortillas. Sprinkle with ½ cup cheese. Repeat layers; top with 6 tortillas. Pour reserved 1 cup salsa over tortillas; top with 1 cup cheese.
4. Bake 25 minutes or until bubbly. Top with lettuce, tomato, and cilantro.