Tuesday, October 26, 2010

Vegetarian Enchilada Bake

This time of the year, I always seem to have so much zucchini that I don't know what to do with it. I don't really like it fried, but I found this recipe and it became a big hit in our house.

2 c. shredded zucchini
2 garlic cloves
1 tsp. Olive oil
1 1/2 c. frozen corn
1 1/2 c. black beans, rinsed and drained
1/4 tsp. salt
1/4 tsp. ground cumin
1 1/2 c salsa
4 Tbs. minced fresh cilantro
8 corn tortillas
1 c. shredded cheese
Sour cream, optional

In a large skillet, saute the zucchini and garlic in oil. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
Place 1 layer of tortillas on the bottom of an 8X8 in pan, coated with cooking spray. Spread with part of the vegetable mix. Sprinkle with cheese. Continue layering until mix is gone.
Bake, uncovered, at 350 degrees 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.

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