Late Summer Vegetable Enchilada Pie

Ingredients (19)

• For the Enchilada Sauce (makes 5 cups):
• 1 1/2 2 to 3 dried Ancho Chilies
• 1 cup boiling water
• 1 28 oz can whole tomatoes
• 3/4 tsp kosher salt
• black pepper
• For the Filling and Pie:
• 1 tbsp olive oil
• 1 medium onion
• 2 garlic cloves
• 2 jalapenos
• 2 tsp cumin
• 1 lb zucchini
• 2 medium ears of corn
• 1 cup canned black or pinto beans
• 1 tbsp fresh lime juice
• 1/2 cup chopped cilantro
• 8 6-inch corn tortillas
• 3 cups reduced fat Mexican blend cheese