As most of you know I don’t really enjoy cooking … BUT I love to cut out recipes and I have my own little recipe binder full of recipes from magazines that I want to try one day. It is fun for me, but I still don’t consider myself someone who likes to cook. Weird, I know!

Here are some new things I have done recently or plan on doing soon!

My friend Mandy sent me this one and I made it last week:

2 tsp olive oil
1 1/2 cups chopped onion
1 lb zucchini, diced (about 3 cups)
2 1/2 tsp ground cumin
1 can diced tomatos w/ chiles
1 can black beans, rinsed
1 can corn niblets, drained
1 can mild enchilada sauce
1/2 cup chopped cilantro
5 (8 inch) whole wheat flour tortillas
1 1/4 cup shredded cheddar cheese

Heat oven to 400. Coat a 3 qt round baking dish with non-stick spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and saute 5 minutes. Add zucchini & cumin and saute 5 minutes or til zucchini is crisp-tender. Stir in tomatos, beans, corn & enchilada sauce – bring to a simmer. Remove from heat and stir in cilantro.

Put 1 tortilla in bottom of dish. Top with 1 1/2 cups mixture, sprinkle with 1/4 cup cheese. Repeat layers 4 times.

Cover with foil & 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)

We didn’t have zucchini and so we used red bell peppers … we didn’t have enchilada sauce and so we kinda made our own with some non-meat meat crumbles, chili sauce and veggie broth.