Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

From Eating Well magazine. This is mildly spicy, but you can use medium or hot. To eliminate the heat all together use green enchilada sauce or substitute 2-8 oz cans of plain tomato sauce.

Ingredients Nutrition


  1. Preheat oven to 400°F; lightly coat a 9x13-inch backing dish with cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook. Stirring often, until starting to turn brown (about 5 min).
  3. Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook stirring occasionally. (until veggies are heated through - about 3 minutes).
  4. Scatter half of the tortilla pieces in the baking dish. Top with with about half of the vegetable mixture, enchilada sauce and half the cheese. Repeat with one more layer of tortillas, veggies, sauce, and cheese. Cover with foil.
  5. Bake 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).
Most Helpful

Loved it! This will be a frequent flyer in my collection. I like some heat, so I added a fresh jalapeno to the veggie mix and used one medium and one hot enchilada sauce. Added black olives to my man's half. Easy, tasty and not terrible for you. What more could you want!

jgronek September 30, 2009

My daughter made this recipe for us last night, she got the recipe from eating well, and it was easy and delicious! I was going to add it, but you beat me to it!!! This one is getting added to my dinner rotation!

Kathey Krueger July 30, 2008

Delish! I attempted to cut the fat even more by leaving out the oil and using just a little bit of low fat cheese on the top only. Used medium spiced green enchilada sauce. Leftovers were great for lunches. Thanks for posting this tasty dish! I would make it again.

VegSocialWorker December 04, 2007