4 Eight-inch soft flour tortilla
12 ounces tomato sauce
2 cups shredded cheddar cheese
1 tablespoon cumin ground
1 teaspoon dry oregano
4 cups of cook vegetables like zucchini, asparagus, or tomato
In a mixing bowl toss together the cheese, cumin and the dry oregano. Next take an 8 inch cake pancake pan and pour about 2 ounces of the sauce on the bottom of the pan. Top with one of the tortillas. Then ladle 2 more ounces of tomato sauce on top of the tortilla. Top with one third of the cooked vegetables, and 1/2 cup of the cheese mix. Top with another tortilla and repeat until you have three layers. Then top with the last tortilla and the last 1/2 cup of cheese mix. Bake in a pre-heated 350 degree oven for 20 minutes. Take out of oven and let cool slightly. Cut into portions and serve with mixed greens and sour cream
