Chilaquiles Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tablespoon olive oil1 medium onion1 medium zucchini,grated1( 19 0z) can black beans, rinsed1 (14.5 oz) canned diced tomatoes,drained1 1/2 cups corn, frozen (thawed) or fresh1 teaspoon ground cumin1/2 teaspoon salt12 corn tortillas, quartered1(19 ounce) can mild red or green chili enchiladas sauce1 1/4 cups shredded reduced-fat Cheddar cheese
1. Preheat oven to 400 degrees F.Lightly coat a 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook,stirring often,until starting to brown,about 5 minutes. Stir in zucchini,beans,tomatoes,corn,cumin and salt and cook,stirring occasionally,until the vegetables are heated through,about 3 minutes.
3. Scatter half the tortillas pieces in the baking dish.Top with about half the vegetable mixture,about half the enchiladas sauce and half the cheese. Repeat with one more layer of tortillas,vegetable,sauce and cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Yield 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user TRUCKINGMAMA.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook,stirring often,until starting to brown,about 5 minutes. Stir in zucchini,beans,tomatoes,corn,cumin and salt and cook,stirring occasionally,until the vegetables are heated through,about 3 minutes.
3. Scatter half the tortillas pieces in the baking dish.Top with about half the vegetable mixture,about half the enchiladas sauce and half the cheese. Repeat with one more layer of tortillas,vegetable,sauce and cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Yield 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user TRUCKINGMAMA.
Nutritional Info Amount Per Serving
- Calories: 109.3
- Total Fat: 5.6 g
- Cholesterol: 11.9 mg
- Sodium: 270.8 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.3 g
- Protein: 5.1 g
Member Reviews
-
CEMCC23
This was great! I added 1/2 package of Morning Star soy crumbles and a 4oz can of mild green chilies. Also used a tablespoon of cumin and didn't drain the tomatoes since I added the crumbles. FYI - I looked at the Eating Well recipe and they have it as 243 calories and 10g fat per serving. - 2/10/10