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 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar
1. Preheat oven to 400 °F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. 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 and cook, stirring occasionally, until the
vegetables are heated through, about 3 minutes.
3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the
cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. 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.
5. Make Ahead Tip: Prepare through Step 3 and refrigerate for up to one day.
Serving size: 1 piece
Per serving: 238 calories; 10 g fat(5 g sat); 6 g fiber; 30 g
carbohydrates; 9 g protein; 39 mcg folate; 23 mg cholesterol;
4 g sugars; 0 g added sugars; 690 IU vitamin A; 16 mg
vitamin C; 120 mg calcium; 2 mg iron; 369 mg sodium;
362 mg potassium
Carbohydrate Servings: 2