Chilaquiles Casserole
"Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce...."
INGREDIENTS
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Ingredients:
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1 tablespoon canola oil
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1 medium onion, diced
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1 medium zucchini, grated
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1 19-ounce can black beans, rinsed
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1 14-ounce can diced tomatoes, drained
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1 1/2 cups corn, frozen (thawed) or fresh
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1 teaspoon ground cumin
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1/2 teaspoon salt
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12 corn tortillas, quartered
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1 19-ounce can mild red or green enchilada sauce
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1 1/4 cups shredded reduced-fat Cheddar cheese
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