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 400ยฐF.
- 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
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
Servings:
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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
Bethany’s Skillet Chicken and Rice Casserole
Breakfast Casserole
https://www.youtube.com/watch?v=AryWJImcS_g
Ingredients
- 8 slices wheat bread with crusts cut off
- 4 ounces extra lean Canadian bacon
- 1 1/4 cup fat free egg substitute
- 2 cups fat free half and half
- 1 1/2 cups shredded cheddar cheese reduced fat
- 1 tablespoons Italian herb blend no salt added
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Spray casserole dish (9x13) with cooking spray.
- After crust is cut off bread, tear into bite size pieces and place in bottom of casserole dish.
- Beat eggs and then add all other ingredients (reserving 1/2 cup cheese to top of casserole) mixing well.
- Pour on top of bread mixture and top with remaining cheese.
- Optional seasonings: pepper, jalapeno peppers, crushed red pepper.
- Let set in the refrigerator for at least 30 minutes. Bake for 35 minutes.
Recipe Notes
