- 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
- 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 serving. Serve with sour cream if desired. Yield: 3 servings.
Reviews for Vegetarian Enchilada Bake
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"This was very good, but you have to make sure that the cheddar is actually vegetarian, since most cheddar cheese contains rennet in them."
"I was looking for a one pot meal that was Vegetarian. I don't eat meat, but my teen boys do and they didn't even miss the meat. This was excellent! Thank you!"
"Really good! I would probably use a little more in the way of spices, but in general it was tasty. I used homemade tortillas for this(my first attempt) and it turned out fairly well. I used mild salsa, might try it next time with a smidgen of green chiles added to the salsa."
"Excellent! Just replace the Cheddar cheese and it's vegan."
"I made it as is and it is good, but next time I will add more spices as we prefer our mexican food spicy. Good dish for lent."