Vegetarian Enchilada Bake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Iâve had this economical vegetarian recipe for years, says Barbara Stelluto of Devon, Pennsylvania. Youâll enjoy this delicious Tex-Mex flavors, and you won't even miss the meat. 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 |
Directions:
1. 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, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream if desired. Yield: 3 servings.
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