Directions:
- Heat oven to 400 degrees F; coat a 3-quart round baking dish with nonstick spray.
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion and saute 5 minutes.
- Add zucchini and cumin, and saute 5 minutes or until zucchini is crisp-tender.
- Stir in tomatoes, beans, corn, and enchilada sauce, bring to a simmer.
- Remove from heat and stir in cilantro.
- Put 1 tortilla in baking dish.
- Top with 1 1/2 cups zucchini mixture; sprinkle with 1/4 cup cheese.
- Repeat layers 4 times.
- Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted.
- Cool 5 minutes.
- Cut into wedges and serve with sour cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.1 Kcal (587 kJ) | ||
| Calories from fat | 59.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 10% | |
|---|---|---|---|
| Cholesterol | 14.88mg | 5% | |
| Sodium | 183.62mg | 8% | |
| Potassium | 537.6mg | 11% | |
| Total Carbs | 10.08g | 3% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 10.34g | 21% | |
| Vitamin C | 29.9mg | 50% | |
| Iron | 1.6mg | 9% | |
| Calcium | 254.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 86.62 Kcal (363 kJ) | ||
| Calories from fat | 36.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 10% | |
|---|---|---|---|
| Cholesterol | 9.2mg | 5% | |
| Sodium | 113.53mg | 8% | |
| Potassium | 332.4mg | 11% | |
| Total Carbs | 6.24g | 3% | |
| Sugars | 1.36g | 9% | |
| Dietary Fiber | 1.57g | 10% | |
| Protein | 6.39g | 21% | |
| Vitamin C | 18.5mg | 50% | |
| Iron | 1mg | 9% | |
| Calcium | 157.3mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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