Photo taken from Taste of HomeObviously, I really enjoy enchiladas since here is yet another recipe. This was a very simple, quick meal. The kids cleaned their plates up and I was told this one I could make again. I added chicken some I had some chopped, frozen chicken in the freezer but it definitely wouldn't be missed. This casserole had great flavor. I didn't have cilantro so I just left it out.
3 Servings
3 Servings
Prep: 20 min.
Bake: 20 min.Ingredients
1 cup shredded zucchini
1 tablespoon finely chopped sweet red pepper
1 garlic clove, minced
1 teaspoon olive oil
3/4 cup frozen corn
3/4 cup black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup salsa
2 tablespoons minced fresh cilantro
3 corn tortillas (6 inches)
3/4 cup shredded cheddar cheese
Sour cream, optional
Chicken (if you're family isn't for vegetarian)
Directions :
In a large skillet, saute the zucchini, pepper and garlic in oil until pepper is crisp-tender. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream if desired.
