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Ingredients
- 2 zucchini, cut into small cubes
- 2 cans black beans, drained & rinsed
- 1 cup frozen corn kernels
- 10-12 oz frozen chopped spinach, cooked & squeezed dry
- 7oz can diced green chiles
- 1 bunch green onions, chopped
- 1/2 bunch cilantro, chopped
- 1/2 tsp salt
- 1-2 large cans red enchilada sauce
- 18 small corn tortillas
- 2 cups shredded Mexican cheese
Preparation
Step 1
Combine the zucchini, black beans, frozen corn kernels, spinach, green chilies, green onions, and cilantro in a bowl. Add salt and stir until evenly combined.
Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup enchilada sauce in the bottom of the dish. Arrange 6 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of sauce over the vegetables, then top with 3/4 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.
Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top.