Enchilada Casserole

40 minutes

Prep TimePrep: 5 minutes Cook TimeCook: 35 minutes
Servings: 6-8
  • 40 minutes

    Prep Time: 5 minutes Cook Time: 35 minutes
    Servings: 6-8
    Whoever said casseroles were boring hasn't tasted this delicious enchilada casserole.
  • Ingredients

    • 2 tablespoons cooking oil
    • 2 medium zucchinis, chopped
    • 1 cup frozen corn
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 pack (about 12) corn tortillas
    • 1 bottle (about 12 ounces) enchilada sauce
    • 1 1/2 cups shredded reduced-fat cheddar cheese

    Instructions

    1. Preheat oven to 350 F.
    2. In a large skillet, heat oil over medium heat.
    3. Add zucchini and corn, and sauté until soft, about 4-5 minutes.
    4. Stir in black beans and cook an additional 2 minutes.
    5. Spray a 9-by-13-inch baking pan with nonstick spray.
    6. Pour about 1/4 cup enchilada sauce on the bottom of the baking pan.
    7. Lay 3-4 tortillas on bottom of pan. Layer 1/2 vegetable mix, about 1/3 cup of sauce and 1/2 cup cheese.
    8. Add another layer of tortillas, the rest of the vegetable mix, another 1/3 cup sauce and 1/2 cup cheese.
    9. Lay remaining tortillas over top, add remaining sauce and top with the final 1/2 cup of cheese.
    10. Cover with foil and bake 25 minutes.