Zucchini Tortilla Bake

Here is another adapted recipe from Hillbilly Housewife. The original recipe was too spicy for my taste so it has been tamed down from the original. Also, the layers were too tall for my casserole dish so I had to split it into two round dishes. Maybe you can make the extra thick bake in one dish? Or freeze one dish after baking.

olive oil
1 medium onion, chopped
1 large zucchini, diced
2 1/2 teaspoons cumin
1 can diced tomatoes (14.5 oz.)
1 can black beans, rinsed and drained (15 oz.)
1 can corn, drained (11 oz.)
1 can enchilada sauce (10 oz.)
5 tortillas
2 cups Mexican cheese blend, shredded

Preheat oven to 400 degrees. Spray round casserole dish(es) with cooking spray to prevent sticking.
Heat oil in a skillet over medium high heat. Add onion, stirring often for for about 5 minutes. Stir in zucchini and sprinkle cumin, stirring to combine. Cook another 5 minutes, or until the zucchini is crisp tender.
Stir in tomatoes, beans, and corn. Pour the enchilada sauce over mixture and blend well. Simmer for about a minute.
Place one tortilla into the casserole dish. Spoon 1 1/2 cups of zucchini mixture over tortilla. Sprinkle with 1/2 cup cheese. Repeat layers until mixture and cheese are gone.
Cover with foil and bake 25 minutes.

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