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Export 9 ingredients for grocery delivery
Step 1
In a bowl, mix together the black beans with salt, cumin, onion and garlic powder. Set aside.
Step 2
In a 9x13 inch aluminum pan, spread about ½ cup enchilada sauce on the bottom of the pan. Lay 6-8 tortillas on the bottom of the pan, overlapping a bit.
Step 3
Spread about 1 cup of the sauce onto the tortillas, fully coating them.
Step 4
Sprinkle half the beans, half the corn, half the zucchini and a third of the cheese.
Step 5
Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, corn, zucchini and another third of the cheese.
Step 6
Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
Step 7
Tightly wrap with plastic and foil. Freeze for up to three months.
Step 8
Preheat oven to 375°F.
Step 9
Remove plastic wrap and replace foil.
Step 10
Bake frozen lasagna for 60 minutes or until center is hot.
Step 11
Remove foil and bake for additional 5-10 minutes or until cheese on top is melted.
Step 12
Allow to cool for about 10 minutes before cutting and serving.