Black Bean Enchilada Casserole
Black Bean Enchilada Casserole
| Ingredients | Measures |
| Canola oil | 2 Tsp |
| Red onion, diced | 2-Jan |
| Zucchini, diced | 1 Smal |
| Black beans, rinsed and drained | 1 15 oz can |
| Plum tomatoes, seeded and diced | 2 |
| Corn kernels | 3/4 cup (about 1 ear fresh) |
| Ground cumin | 1 Tsp |
| Salt | 1/4 Tsp |
| Corn tortillas | 6 (6-inch) cut into 4 wedges each |
| Cooking spray | |
| Red or green enchilada sauce | 1 cup |
| Low-fat shredded cheddar cheese | 1 cup |
Preparation:
1. Preheat oven to 400°F.
2. Heat oil in a large skillet over medium-high heat.Add onion and sauté 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin, and salt, and cook about 3 minutes, until vegetables are heated through.
3. In the bottom of a small casserole dish coated with cooking spray, scatter half of tortilla wedges, and then top with half the vegetable mixture, half the enchilada sauce, and half the cheese. Repeat and cover with foil.
4. Bake for 15 minutes, then remove the foil and bake another 10 minutes, until the casserole is bubbling around the edges and the cheese is melted.
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