Prep 15 mins
Cook 25 mins
I came across this recipe on yahoo. Seems fairly simple. & great for week night dinners or freezing.You could add cooked chicken or leftover taco meat if you wanted. I'll probably skip the zucchini though!
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1 (19 ounce) can black beans, rinsed
- 1 (14 ounce) can diced tomatoes, drained
- 1 1⁄2 cups corn, frozen (thawed) or 1 1⁄2 cups fresh corn
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 12 corn tortillas, quartered
- 1 (19 ounce) canmild red enchilada sauce or 1 (19 ounce) can green enchilada sauce
- 1 1⁄4 cups shredded reduced-fat cheddar cheese
- Preheat oven to 400Â°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in 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 pan. Top with half the vegetable mixture, 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.