Makes 10 servings
Getting started Equipment you will need: cutting board/knife, colander, spatula, large skillet, 9 x 13-inch baking pan Preheat oven to 400° Do right away when you get home: Action step 1
1 medium onion
1 medium zucchini
1 Tbsp. canola oil
1 (15 oz) can black beans
1 (15 oz) can diced tomatoes
1 1/2 cups frozen corn, thawed
1 tsp. ground cumin
1/2 tsp. salt
12 corn tortillas
1 (19 oz) can mild red or green enchilada sauce
1 1/4 cups shredded cheddar cheese
1. Dice onion and grate zucchini. Drain beans and tomatoes. Heat oil in skillet over medium-high heat. Add onion and cook until it starts to brown; stir often. Add remaining ingredients and cook for 3 minutes until vegetables are heated through. Stir mixture occasionally as it cooks.
2. Lightly coat baking pan with spray. Cut tortillas into quarters and place half in the pan. Top with half of the vegetable mixture, half of the enchilada sauce and half of the cheese. Repeat with another layer of tortillas, vegetables, sauce, and cheese. Cover with foil.
3. Bake for 15 minutes. Remove foil and continue baking for an additional 10 minutes until casserole is bubbling around the edges and cheese is melted.
Suggested Side Items: green beans and glass of milk
Tips: To make this recipe ahead of time, prepare through step 2 and refrigerate for up to 1 day. Bake as indicated in step
3. Shopping list: Medium onion 1 (15 oz) can black beans 12 Corn tortillas Shredded cheddar cheese Frozen corn
Medium zucchini 1 (15 oz) can diced tomatoes 1 (19 oz) can mild red or green enchilada sauce
Check for: Canola oil Salt Ground cumin