Chilaquiles Casserole
From mountainmama 15 years ago
Ingredients
- 1 tablespoon canola oil shopping list
- 1 medium onion, diced shopping list
- 1 medium zucchini, grated shopping list
- 1 19-ounce can black beans, rinsed shopping list
- 1 14-ounce can diced tomatoes, drained shopping list
- 1 1/2 cups corn, frozen (thawed) or fresh shopping list
- 1 teaspoon ground cumin shopping list
- 1/2 teaspoon salt shopping list
- 12 corn tortillas, quartered shopping list
- 1 19-ounce can mild red or green enchilada sauce shopping list
- 1 1/4 cups shredded reduced-fat cheddar cheese shopping list
How to make it
- Preheat oven to 400 degrees 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.
People Who Like This Dish 1
- minitindel THE HEART OF THE WINE COUNTRY, CA
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The Rating
Reviewed by 3 people-
love it yummmm
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This is on my menu this weekend.Sounds so good my mouth is watering!!!!
nanny
in Haddam loved it
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