Enchilada Stacks

* 6 corn tortillas
* 1 can pinto beans
* 1 zucchini, sliced thinly
* 1/2 small onion, diced
* 1 can tomatoes w/ green chiles
* 1 can enchilada sauce
* 8 oz cheese (I used a mix of cheddar and cheddar with jalapeno)
* green onions

Grease an 8 x 8 pan (abou 2 qt) and layer 2 corn tortillas. Top with half of the beans, zucchini, onion, and tomatoes. Layer 2 more tortillas. Top with remaining beans, zucchini, onion, and tomatoes. Top with remaining 2 tortillas. Sprinkle cheese, pour enchilada sauce on, and top with green onions. Bake at 400 for 20 minutes.

Serves 2-4 depending on whether or not sides are served.