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.
- 2 teaspoon canola oil
- 1 medium red onion chopped
- 1 medium zucchini grated or diced
- 1 (15.5 ounce) can low sodium black beans rinsed and drained
- 1 (14 ounce) can low sodium diced tomatoes rinsed and drained
- 1 1/2 cup frozen corn kernels thawed, can also use fresh
- 1 teaspoon ground cumin
- 12 corn tortillas quartered
- 1 (10 ounce) can red enchilada sauce
- 1 cup reduced fat cheddar or fiesta blend cheese
- 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, cumin, and salt; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the pan.
- 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.