- 1 cup shredded zucchini
- 1 tablespoon finely chopped sweet red pepper
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 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 the zucchini, pepper and garlic in oil until pepper is crisp-tender. 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 forVegetarian Enchilada Bake
"I made this recipe for a vegetarian friend and she loved it. I used Mexican corn and a little more jalape?o for spice."
"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."
"This was awesome. I added chopped onion and crushed red pepper. I also added more cumin. I will make this on a regular basis."
"You would never know this has zucchini in it! My husband doesn't like zucchini but thought this was really good. I doubled recipe...used oval baking dish and baked longer...I will be making again."
"Our family enjoys this sort of dinner and when I saw it was vegetarian it was a sure hit for my non meat eating grown daughter who was visiting this noon. I added a tablespoon or so of shelled sunflower seeds for an extra crunch and to complete protein. This was a very quick but delicious recipe for a September day!"
"This was yummy! I doubled the recipe and made it in a pie pan. I used whole wheat fajita size tortillas instead of the corn tortillas and frozen shredded zucchini from my garden. Just make sure you squeeze out the water before adding it to the pan. You won't miss the meat at all!"