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1
Preheat oven to 400 degrees F. Place quartered corn tortillas onto a baking sheet and bake for 5-8 minutes, until stiff.
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2
Remove from oven.
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3
Heat oil in a large nonstick skillet over medium-high heat.
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4
Add onion and cook, stirring often, until starting to brown, about 5 minutes.
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5
Stir in squash, beans, corn, spinach leaves, and cumin and cook, stirring occasionally, until the vegetables are softened slightly, about 3 minutes.
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6
Add enchilada sauce and cook until heated through.
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7
Spray a 9x13 baking dish lightly with olive oil spray.
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8
Scatter half the tortilla pieces in the dish.
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9
Top with half of the vegetable mixture.
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10
Repeat with one more layer of tortillas and vegetables.
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11
Sprinkle with goat cheese and cover with foil.
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12
Bake the casserole for 15 minutes.
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13
Remove the foil and continue baking until the casserole is bubbling around the edges, about 10 minutes more.
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14
Remove from oven and allow to cool for 5 minutes prior to cutting and serving.
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15
Garnish with chopped onion, chopped cilantro, cherry tomatoes, and light sour cream (optional).
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16
Nutrition Info per 1/8 recipe (~1 cup): 279 calories, 8 g fat, 14 g protein, 38 g carbohydrates, 6.6 g fiber, 660 mg sodium
