This is an easy, meatless Mexican style dinner that's also pretty low-cal! From Eating Well.
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Units: US | Metric
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1 (19 ounce) can black beans, rinsed
- 1 (14 ounce) can diced tomatoes, drained
- 1 1/2 cups fresh corn or 1 1/2 cups thawed frozen corn
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 12 corn tortillas, quartered
- 1 (19 ounce) can enchilada sauce
- 1 1/4 cups shredded reduced-fat cheddar cheese
- 1Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- 2Heat 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.
- 3Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
- 4Bake 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.
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Nutritional Facts for Chilaquiles Casserole
Serving Size: 1 (216 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 183.1
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 579.0 mg
- Total Carbohydrate 33.3 g
- Dietary Fiber 7.1 g
- Sugars 3.8 g
- Protein 6.7 g
The following items or measurements are not included:
reduced-fat cheddar cheese