Chilaquiles Casserole

  • 1 tablespoon(s) canola oil
  • 1 medium onion, diced
  • 1 medium zucchini, grated
  • 1 can(s) black beans, rinsed
  • 1 can(s) ( 8 ounces) diced tomatoes, drained
  • 1 1/2 cup(s) corn, frozen (thawed) or fresh
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) salt
  • 12 corn tortillas, quartered
  • 1 can(s) mild red or green enchilada sauce
  • 1 1/4 cup(s) shredded reduced-fat Cheddar cheese
  • Directions

    1. Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish 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 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.
    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.

    Recipe from the website:  http://www.delish.com/recipefinder/chilaquiles-casserole-recipe-5521

    Advertisements
    This entry was posted in Gluten Free, Main Dishes, Mexican Dishes and tagged , . Bookmark the permalink.

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s