Vegetarian Enchilada Bake
TOTAL TIME: Prep: 20 min. Bake: 20 min. + standing
YIELD: 3 servings.
I’ve had this vegetarian enchilada bake recipe for years. You’ll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. —Barbara Stelluto, Devon, Pennsylvania
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
-
1.
Preheat oven to 350°. 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.
-
2.
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.
-
3.
Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.
Nutrition Facts
1 piece: 286 calories, 11g fat (6g saturated fat), 30mg cholesterol, 676mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.
© 2024 RDA Enthusiast Brands, LLC