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Vegetarian Enchilada Bake

"I’ve had this economical vegetarian recipe for years," says Barbara Stelluto of Devon, Pennsylvania. You’ll enjoy this delicious Tex-Mex flavors, and you won't even miss the meat.

3 ServingsPrep: 20 min. Bake: 20 min. + standing

Ingredients

1 cup shredded zucchini
1 tablespoon finely chopped sweet red pepper
1 teaspoon olive oil
1 garlic clove, minced
3/4 cup frozen corn
3/4 cup black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup salsa
2 tablespoons minced fresh cilantro
3 corn tortillas (6 inches)
3/4 cup shredded cheddar cheese
Sour cream, optional

Directions

In a large skillet, saute zucchini and pepper in oil until pepper is
crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans,
salt and cumin; saute 2-3 minutes longer. Stir in salsa and
cilantro.
Place a tortilla in the bottom of a 1-1/2-qt. round baking dish
coated with cooking spray. Spread with 2/3 cup vegetable mixture;
sprinkle with 1/4 cup cheese. Repeat layers twice.
Bake, uncovered, at 350° for 20-25 minutes or until heated
through and cheese is melted. Let stand for 10 minutes before

2 of 2

Vegetarian Enchilada Bake (continued)

Directions (continued)

serving. Serve with sour cream if desired. Yield: 3 servings.

Nutrition Facts: 1 piece (calculated without sour cream) equals 286 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 676 mg sodium, 37 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.