Chilaquiles Casserole

By Bostoncook

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, diced
• 1 medium zucchini, grated
• 1 can black beans (19-ounce) rinsed and drained
• 1 can fire-roasted tomatoes (14.5-ounce) drained
• 1 1/2 cups corn
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 can enchilada sauce, hot, (10-ounce)
• 1 can enchilada sauce, mild, (10-ounce)
• 12 corn tortillas, quartered
• 5 ounces shredded white cheddar cheese

Preparation

Step 1

1. Preheat oven to 400

2. In a large nonstick skillet, heat oil over medium-high heat. Add onion and cook until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook until the vegetables are heated through, about 3 minutes.

3. In a medium bowl, whisk together the hot and mild enchilada sauces.

4. Arrange half of the tortilla pieces in the bottom of a 9x13" baking dish coated with cooking spray. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese.

5. Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking until for about 10 minutes, or until it is bubbling around the edges.

Notes: Yum! Easy and delicious and very healthy. Definite repeater. Best chilaquiles recipe I've tried.