Ingredients

1 lb. ground beef
1 medium onion, chopped
1 cup zucchini, shredded
1 10oz can black beans, drained
1 10oz can corn, drained
4 cups Stonyfield lowfat plain yogurt (to yield 2 cups plain yogurt cheese*)
1 3oz can green chiles, chopped
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
1 cup mozzarella cheese, shredded
1 cup monterey jack cheese, shredded
12 corn tortillas
1 32oz jar pasta sauce

Directions

*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 4 cups of yogurt for 3-6 hours in the refrigerator. This should yield 2 cups of yogurt cheese. Preheat oven to 375°F. Brown beef and onion and drain well. Allow to cool. Using a large mixing bowl, fold the vegetables, beef mixture, mozzarella cheese, herbs, salt, pepper and eggs into the yogurt cheese. In a 9"x13" pan place a couple of tablespoons of sauce on bottom, spreading evenly. Cut the tortillas in half to make them easier to work with, and layer them in the bottom on the pan. Top with half of the vegetable filling, then half of the sauce. Repeat for the second layer. Finish with the remaining tortillas and monterey jack cheese. Bake covered with foil for 1 hour. Remove foil for the last 10 minutes for cheese to brown.