Preheat oven to 375°F. Coat a 10 x 15 baking dish with cooking spray.
Make the filling:
Heat 1 Tbsp olive oil in a very large skillet. Add the mushrooms, onions and peppers. Season with salt, pepper and garlic. Cook until most of the water from the veggies has evaporated. Add the zucchini and cumin. Cook for 3 minutes. Add the kale and cilantro. Stir in and then turn off the heat and move to a cool burner. Off the heat, stir in the black beans and corn. Taste and adjust seasonings as needed.
Build the Enchilada “Lasagna”
Add a light coating of sauce to the bottom of the pan. Layer 8 corn tortillas, overlapping them and tearing in half to cover any gaps. Layer in ½ of the filling. Top with ½ of the goat cheese and ⅓ of the cheddar. Top with 10 oz of sauce. Add another layer of tortillas and press gently. Repeat with remaining filling, remaining goat cheese, ⅓ of the cheddar and 10 oz of sauce. Top with 8 more tortillas, press gently. Cover with the remaining sauce and cheddar cheese.
Bake at 375°F for 30-45 minutes until bubbly. (Cover with foil if it looks like it’s drying out at all.)
Recipe courtesy of Gwendolyn Smith. Check out her ad-free food blog, The Wandering Hearth: www.thewanderinghearth.com, for more recipe inspiration, meal plans and thoughts on eating well. Original recipe can be found here.