1/4 red onion, thinly sliced
a few baby summer squash with blossoms, sliced
a cob of sweet corn, kernels sliced off
2 1/2 cups roasted tomatillo-tomato salsa
1/2 pound jack cheese, grated
Saute the onion in the oil with a bit of salt on medium-high heat until they start to soften, stirring constantly. Add in the squash, again cooking until slightly soft; then add the corn and blossoms and turn off the heat.
In a casserole dish, spread a thin layer (about 1/2 cup) of the sauce. Add a layer of tortillas, then layer all the veggies, then 1/3 of the cheese and another 1/2 cup of sauce. Add another layer of torillas, pour on the rest of the sauce and top with the rest of the cheese. Bake at 350 degrees until the cheese melts, then broil until golden and bubbly.
Serve with black or pinto beans, garnish with avocado, salsa fresca & hot sauce.
several small tomatoes, chopped
1/8 red onion, diced
a handful of cilantro, chopped
a chile of your choice, finely diced
a few pinches of sea salt
a splash of apple cider vinegar