Vegetarian Layered Tortilla Casserole
Ingredients
The filling
-
2
tablespoons
olive oil
-
1
unit
onion, diced
-
2
unit
bell peppers, diced
-
1
large
zucchini, diced
-
2
ears
corn, shucked, kernels stripped
-
1.5
cups
cooked black beans
-
6
unit
scallions, thinly sliced
-
1
bunch
cilantro, finely chopped
The assembly
-
9 to 12
unit
tortillas
-
enchilada sauce
-
8
ounces
Monterey Jack cheese, grated
Instructions
- Heat olive oil in a large sauté pan and add onions and bell peppers, sautéing until soft.
- Add zucchini and corn, cooking until zucchini is tender.
- Stir in black beans and season with salt.
- Preheat the oven to 425ºF and coat a baking dish with enchilada sauce.
- Layer tortillas, cilantro, scallions, vegetable-bean mixture, cheese, and sauce in the dish, repeating layers.
- Top the final layer with sauce, herbs, and cheese.
- Bake for 15-25 minutes until cheese is bubbly and browned.
- Let rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
300
Total fat
12g
Total carbohydrates
35g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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