Late Summer Vegetable Enchilada Pie

INGREDIENTS

1 1/2

(2 to 3) dried Ancho Chilies

1 cup

boiling water

1 28 ounce can

whole tomatoes

3/4 tsp

kosher salt

black pepper,

1 tbsp

olive oil

medium onion, finely chopped

garlic cloves, minced

jalapenos, seeded and finely chopped

2 tsp

cumin

1 lb

zucchini, diced 1/4-inch (4 cups)

medium ears of corn, kernels cut from cobb (1 1/2 cups)

1 cup

canned black or pinto beans, drained and slightly smashed with fork

1 tbsp

fresh lime juice

1/2 cup

chopped cilantro, plus more for garnish

(6-inch) corn tortillas

3 cups

reduced fat Mexican blend cheese