Print Options

Back to Vegetarian Enchilada Bake >

Include these items:

Select reviews >

Taste of Home Logo

Vegetarian Enchilada Bake

 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.
Nutritional 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.