Eatingwell magazine often features inventive, healthy vegetarian main dishes that are easy enough to make on a weeknight, so when one is good, it ends up being a real keeper. This is a dish we tried recently, Kiran helped me make it and we all agreed it was good. I changed the recipe a bit, this is what I made:
Heat oil in a large nonstick skillet
over medium-high heat. Add onion and red pepper 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 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.
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1/2 red bell pepper, diced
- 1 19-ounce can black beans, rinsed
- 1 14-ounce can diced tomatoes, drained
- 1½ cups corn, frozen (thawed) or fresh
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 12 corn tortillas, quartered
- 1 10-ounce can mild red or green enchilada sauce
- 1¼ cups shredded reduced-fat Cheddar cheese
Directions1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
- Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.