Over Christmas my MIL made this delicious veggie enchilada casserole from this Taste of Home recipe. I loved the dish and asked for the recipe, knowing it would make for a perfect addition to my blog recipes.
Tonight, I doubled, modified, and tweaked things a bit. Made for a deeeeelish meal. By far one of my favorite mexican dishes, yet! If you’d like to add meat, I recommend shredded pork or diced steak.
2 cups shredded zucchini
1/2 half of a sweet red pepper, finely chopped
2 teaspoons olive oil
2 garlic clove, minced
1 1/2 cups frozen corn
1 can of black beans, rinsed and drained
1/4 teaspoon salt
1 tablespoon ground cumin
1 cup salsa
1/4 cup minced fresh cilantro
1/2 cup onion, diced
9 corn tortillas (6 inches)
1 cup shredded cheddar cheese
greek yogurt, optional
- In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer.
2. Add the corn, beans, salt and cumin; saute 2-3 minutes longer.
3. Stir in salsa, onion, and cilantro.
4. Place 3 tortillas in the bottom of a 2 1/2 qt. round, greased, baking dish.
5. Spread with vegetable mixture.
6. Sprinkle with cheese. Repeat layers three times.
7. Bake, uncovered, at 350° for 35-45 minutes or until heated through and cheese is melted.
Note: Throw some brussels sprouts in the oven (works great at the same temp) with the casserole (click here for recipe) to make an easy and delicious side to enjoy with the enchiladas!
Let the casserole stand for 10 minutes before serving. Serve with plain greek yogurt and/or extra fresh cilantro, if desired.
Cheers and happy evolving!