Vegetarian Enchilada Bake

Dinner

I’ve had this vegetarian enchilada bake recipe for years. You’ll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat.

Average Rating: 4.571428

TOTAL TIME: Prep: 20 min. Bake: 20 min. + standing
YIELD: 3 servings.

Ingredients

1 cup shredded zucchini
1 tablespoon finely chopped sweet red pepper
1 teaspoon olive oil
1 garlic clove, minced
3/4 cup frozen corn
3/4 cup black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup salsa
2 tablespoons minced fresh cilantro
3 corn tortillas (6 inches)
3/4 cup shredded cheddar cheese
Sour cream, optional

Instructions

1. Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
2. Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
3. Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.

Nutrition Facts

1 piece: 286 calories, 11g fat (6g saturated fat), 30mg cholesterol, 676mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 12g protein.
Diabetic Exchanges:
2 starch, 2 fat, 1 lean meat.