Recipe

Chilaquiles Casserole Recipe

	Trist22 / All my dishes 1 year, 6 months ago Casserole with Veggies and Cheese Prep:5m Cook:25m Servings:8	Trist22
	vegetables casserole

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Ingredients

1 tablespoon canola oil

1 medium onion

1 medium zucchini

1 19-ounce can black beans

1 14-ounce can diced tomatoes

1 1/2 cups corn

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 cheese

Directions

Preheat oven to 400°F. Lightly coat a 9-by-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 and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. 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.

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