Vegetarian Enchilada Casserole
If you are looking for a great alternative for meat, try this colorful vegetable casserole. It is sure to satisfy your tummy and delight your taste buds.
Ingredients
- 2 teaspoon canola oil
- 1 medium medium red onion chopped
- 1 medium medium zucchini grated or diced
- 1 (15.5 ounce) can low sodium black beans rinsed and drained
- 1 (14 ounce) can no salt added diced tomatoes rinsed and drained
- 1 1/2 cup frozen corn kernels thawed, can also use fresh
- 1 teaspoon ground cumin
- 12 6" white corn tortillas quartered
- 1 (10 ounce) can red enchilada sauce
- 1 cup reduced fat cheddar cheese
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Instructions
- Preheat oven to 400°F.
- Lightly coat a 9 X 13 inch baking dish 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, and cumin; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the baking dish.
- Top with half the vegetable mixture, half the enchilada sauce and half the cheese.
- Repeat to form another layer.
- 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 Notes
Corn Stuffed Pork Chops
If you are not a fan of pork chops, you can filet a chicken breast and use the same stuffing recipe. Enjoy!
Ingredients
- 1/4 cup onion chopped
- 1/4 cup green bell pepper chopped
- 1 tsp olive oil
- 3/4 cup corn kernels fresh or frozen, thaw if frozen
- 1 cup chicken stuffing mix low sodium
- 2 tbsp canned, diced pimentos
- 1/8 tsp ground cumin
- 1/8 tsp ground black pepper
- 4 4 ounce extra lean pork chops
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Instructions
- In a large skillet, sauté onion and green pepper in olive oil for 3-4 minutes or until tender.
- Stir in the stuffing mix, corn, pimientos, cumin, and pepper.
- Cut a pocket in each pork chop by making a horizontal slice almost to the bone; fill with stuffing.
- Secure with toothpicks if necessary.
- Place in a baking dish.
- Bake, uncovered, at 375 degrees for 35-40 minutes or until meat juices run clear and meat thermometer reads 160 degrees.
- Discard toothpicks before serving.
Recipe Notes
Black Bean Casserole
Easy Chicken & Black Bean Casserole is the perfect healthy comfort food for chilly evenings! 
Ingredients
- 1 (15.5 ounce) can no salt black beans rinsed and drained
- 1 cup shredded, cooked chicken breast
- 4 large green onions sliced
- 1 cup salsa
- 3/4 cup diced tomatoes
- 1 1/2 tsp ground cumin
- 3/4 cup shredded, reduced fat Mexican blend cheese divided
- 2 (7 inch) corn tortillas torn into small pieces
- 1/4 cup chopped cilantro
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Instructions
- Heat oven to 375 degrees F.
- Place beans in large bowl; partially mash with potato masher.
- Add chicken, green onions, salsa, tomato and cumin; mix well.
- Spoon 1 1/3 cups mixture into 9-inch round glass baking dish; top with 1/2 cup cheese.
- Arrange 1/2 of tortillas over mixture.
- Repeat layering with 1 1/3 cups bean mixture, remaining tortillas.
- Cover dish with foil and bake 30 minutes or until heated through. Remove from oven, uncover and top with remaining 1/4 cup cheese.
- Return to oven and continue to bake 5 minutes or until cheese is melted.
- Remove from oven and top with cilantro.
Recipe Notes
Tex Mex Beef Skillet
Whether you’re looking for a delicious family meal or easy meal prep idea our Tex Mex Beef Skillet is a great option! This skillet recipe l is a great way to get your protein, vegetables, and grains all in meal!
Ingredients
- 1 pounds 96% lean ground beef
- 1 medium onion chopped
- 2 tablespoons chili powder
- 2 tablespoons unsalted tomato paste
- 1 tablespoons ground cumin
- 1/8 teaspoons salt
- 3 cups cooked brown rice
- 16 ounce canned unsalted pinto beans rinsed and drained
- 8 ounce canned diced green chilies
- 14 ounce canned unsalted diced tomatoes un-drained
- 1/2 cup fresh cilantro for garnish
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Instructions
- Clean your area and wash your hands before you begin.
- In a large skillet over medium-high heat, cook meat and onion until brown, stirring to crumble. Drain, if necessary.
- Return meat to skillet.
- Add chili powder, cumin, tomato paste and salt. Mix until well combined.
- Stir in rice, beans, chilies and tomatoes; heat through. Cook until all the flavors combine.
- Garnish with cilantro.
- Serve immediately
Recipe Notes
