Our enchilada-style casserole is made with mildly spicy sauce but you can use medium or hot. If you want to eliminate the heat altogether, try a green enchilada sauce (milder than red) or substitute two 8-ounce cans of plain tomato sauce.
Make Ahead Tip: Prepare through Step 3, and refrigerate for up to 1 day.
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- ONe 19-ounce can black beans, rinsed
- One 14-ounce can diced tomatoes, drained
- 1 1/2 cups corn, frounceen (thawed) or fresh
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 12 corn tortillas, quartered
- One 19-ounce can mild red or green enchilada sauce
- 1 1/4 cups shredded reduced-fat cheddar
Preheat the oven to 400 degrees F. Lightly coat a 9 by 13-inch baking dish with cooking spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in the zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
245 calories; 10g total fat; 4g total saturated fat; 23mg cholesterol; 351mg sodium; 31g carbohydrates; 6g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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