Vegetarian Enchilada Casserole
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Vegetarian Enchilada Casserole
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| Servings |
| 8 |
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Ingredients
- 2teaspoon canola oil
- 1medium medium red onionchopped
- 1medium medium zucchinigrated or diced
- 1 (15.5 ounce)can low sodium black beansrinsed and drained
- 1 (14 ounce)can no salt added diced tomatoesrinsed and drained
- 1 1/2cup frozen corn kernelsthawed, can also use fresh
- 1teaspoon ground cumin
- 126″ white corn tortillasquartered
- 1 (10 ounce)can red enchilada sauce
- 1cup reduced fat cheddar cheese
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
