Recipe by FeedMePlz
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.
Top Review by jgronek
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!
- 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
Directions See How It's Made
- Preheat oven to 400°F; lightly coat a 9x13-inch backing dish with cooking spray.
- 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).
- Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook stirring occasionally. (until veggies are heated through - about 3 minutes).
- 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.
- 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).