Mexican Mess aka Vegetarian Chilaquiles

Preheat oven to 400 degrees F. Place quartered corn tortillas onto a baking sheet and bake for 5-8 minutes, until stiff. Remove from oven.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in squash, beans, corn, spinach leaves, and cumin and cook, stirring occasionally, until the vegetables are softened slightly, about 3 minutes. Add enchilada sauce and cook until heated through.

Spray a 9×13″ baking dish lightly with olive oil spray. Scatter half the tortilla pieces in the dish. Top with half of the vegetable mixture. Repeat with one more layer of tortillas and vegetables. Sprinkle with goat cheese and cover with foil.

Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges, about 10 minutes more. Remove from oven and allow to cool for 5 minutes prior to cutting and serving. Garnish with chopped onion, chopped cilantro, cherry tomatoes, and light sour cream (optional).

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