Vegetarian Enchilada Casserole
Vegetarian Enchilada Casserole
Servings
8
Servings
8
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. Lightly coat a 9 X 13 inch baking dish with cooking spray.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Add onion, and cook stirring often, until starting to brown (about 5 minutes).
  5. Stir in zucchini, beans, tomatoes, corn, and cumin; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  6. Scatter half the tortilla pieces in the baking dish.
  7. Top with half the vegetable mixture, half the enchilada sauce and half the cheese.
  8. Repeat to form another layer.
  9. Cover with foil.
  10. Bake the casserole for 15 minutes.
  11. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Recipe Notes

Vegetarian Enchilada Casserole

Nutrition Facts
Serving size approx. 2x3 inch portion (264g)
servings per container 8

Amount per serving
Calories	240					

% Daily Value
Total Fat	5	g			6	%	
Saturated Fat	2	g			10	%	
Trans Fat	0	g					
Cholesterol	10	mg			3	%	
Sodium	500	mg			22	%	
Total Carbohydrate	40	g			15	%	
Dietary Fiber	6	g			21	%	
Total Sugars	7	g					
Added Sugars	0	g			0	%	
Protein	11	g					

Vitamin D	0	mcg			0	%	
Calcium	158	mg			10	%	
Iron	2	mg			10	%	
Potassium	424	mg			10	%