Chilaquiles casserole

Recipe Information

Ingredients

• 1 tablespoon canola oil

• 1 medium onion, diced

• 1 medium zucchini, grated

• 1 19-ounce can black beans, rinsed

• 1 14-ounce can diced tomatoes, drained

• 1 ½ cups corn

• 1 teaspoon cumin

• ½ teaspoon salt

• 12 corn tortillas, quartered

• 1 19-ounce can red enchilada sauce

• 1 ¼ cups reduced-fat cheddar cheese, shredded

Directions

• To prepare, set the oven to 400°F to preheat and use cooking spray to coat a 9x13-inch baking pan.

• Place a skillet over medium-high setting to heat oil. When the oil is heated, add the onion and stir to cook evenly for about 5 minutes or until the onions are just turning brown.

• Add the zucchini, beans, tomatoes, corn, cumin, and salt to the skillet and stir for about 3 minutes or until the vegetables are heated.

• In the baking pan, spread half of the tortilla quarters. Spread half the vegetable mixture, then half the enchilada sauce, then half the cheese over the tortillas.

• Spread the rest of the tortillas then repeat with the remainder of the vegetable mix, sauce, and cheese.

• Cover the casserole with foil and bake for 15 minutes. Bake for another 10 minutes with the foil off, or until the cheese is melted and bubbling.

Nutrition (per serving)

• Calories: 243 cal

• Total fat: 10g

• Saturated fat: 5g

• Monounsaturated fat: 4g

• Cholesterol: 23mg

• Sodium: 338mg

• Potassium: 267mg

• Carbohydrate: 30g

• Fiber: 5g

• Protein: 9g