1 hr 5 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.
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Units: US | Metric
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1 (19 ounce) can black beans, rinsed
- 1 (14 ounce) can tomatoes, diced (drained)
- 1 1/2 cups corn, frozen (thawed) or 1 1/2 cups fresh corn
- 1 teaspoon cumin, ground
- 1/2 teaspoon salt
- 12 corn tortillas, quartered
- 19 ounces enchilada sauce, red (mild)
- 1 1/4 cups reduced-fat cheddar cheese, cheese shredded
- 1Preheat oven to 400°F; lightly coat a 9x13-inch backing dish with cooking spray.
- 2Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook. Stirring often, until starting to turn brown (about 5 min).
- 3Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook stirring occasionally. (until veggies are heated through - about 3 minutes).
- 4Scatter 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.
- 5Bake 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).
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Nutritional Facts for Chilaquiles Enchiladas
Serving Size: 1 (216 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 186.7
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 495.6 mg
- Total Carbohydrate 34.2 g
- Dietary Fiber 7.1 g
- Sugars 3.4 g
- Protein 6.8 g
The following items or measurements are not included:
reduced-fat cheddar cheese