Vegetable Enchilada Casserole

Ingredients

For 8 servings

• 2-3 dried ancho chiles
• 1 cup boiling water
• 1 28-oz can whole tomatoes
• ¾ tsp kosher salt
• black pepper (to taste)
• 1 tbsp olive oil
• 1 medium onion (finely chopped)
• 2 garlic cloves (minced)
• 2 jalapeños (seeded and finely chopped)
• 2 tsp cumin
• 1 lb zucchini (diced ¼-inch (4 cups))
• 2 medium ears corn (cut from the cobs (1 ½ cups))
• 1 cup canned black beans (or pinto beans, drained and slightly smashed with fork)
• 1 tbsp fresh lime juice
• ½ cup chopped cilantro (plus more for garnish)
• 8 6-inch corn tortillas
• 3 cups reduced-fat Mexican blend cheese