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McPhersonSentinel - McPherson, KS
  • What's for Dinner: Vegetarian Enchilada Bake

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  • 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
  • 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.
  • 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.
  • 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.
  • Page 2 of 2 - Nutritional Facts
    1 piece (calculated without sour cream) equals 286 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 676 mg sodium, 37 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.
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