8 oz     (1 small can) of plum tomatoes, drained and chopped
1 cup     julienne cut zucchini
˝ cup     finely chopped green onions
1 (15 oz)    can kidney beans, drained and rinsed
1 cup     salsa (mild or medium depending how hot you like it)
1 (8oz)     container of sour cream (no-fat, light or regular)
1 tbsp     of taco mix
8     corn tortillas (The kind to make tacos with), halved
2 cups     shredded Monterey or cheddar cheese

1.    Heat oven to 375. Lightly grease a 13X9 baking dish. In a medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Reserve 1/3 cup salsa sauce, set aside. In another medium bowl, combine remaining salsa, sour cream and taco mix; blend well.

2.    Spoon 2 tablespoons of salsa mixture in bottom of baking dish. Arrange 8 pieces over sauce, overlapping as necessary. Spoon half of vegetable bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining sauce mixture over mixture. Top with reserved 1/3 cup salsa. Cover with foil.

3.    Bake at 375 for 30 to 35 minutes or until thoroughly heated. Uncover, sprinkle with reserved 2/3 cup cheese. Bake uncovered and additional 5 minutes or until cheese is melted. Let stand about 10 minutes before serving.

6 servings