Vegetable Enchilada Casserole
Ingredients
The casserole
-
12
pieces
small corn tortillas
-
1.5
cups
shredded taco blend cheese
-
1
medium
zucchini (about ¾ lb.)
-
1
15 oz can
black beans, drained
-
1
cup
frozen corn kernels
-
1
4 oz can
diced green chiles
-
½
bunch
green onions
-
¼
bunch
fresh cilantro (optional)
-
¼
tsp
salt
The enchilada sauce
-
2
Tbsp
cooking oil
-
2
Tbsp
chili powder
-
2
Tbsp
all-purpose flour
-
2
cups
water
-
3
oz
tomato paste
-
½
tsp
ground cumin
-
½
tsp
garlic powder
-
¼
tsp
cayenne pepper
-
¾
tsp
salt
Instructions
- Cut the zucchini into small cubes and prepare the other vegetables.
- Combine zucchini, black beans, corn, green onions, cilantro, and green chiles in a bowl with salt.
- To make the enchilada sauce, heat oil, chili powder, and flour in a pot until bubbling, then add water, tomato paste, cumin, garlic, cayenne, and salt, whisking until smooth.
- Preheat the oven to 350°F and coat a casserole dish with non-stick spray.
- Spread ½ cup of enchilada sauce in the bottom of the dish, layer ⅓ of the tortillas, followed by ⅓ of the vegetable mixture, ½ cup of sauce, and ½ cup of cheese. Repeat layers.
- Bake for 40-45 minutes until bubbly and cheese is browned. Slice and serve with extra toppings if desired.
Nutrition Facts (estimated)
Servings
6
Calories
375
Total fat
14.22g
Total carbohydrates
50.3g
Total protein
16.68g
Sodium
978.73mg
Cholesterol
0mg
You might also like