Vegetarian Enchilada Bake

This recipe comes together simply with a combination of pantry staples and fresh ingredients for an easy, healthy meal to satisfy your Tex-Mex cravings!

Prep Time: 20 Minutes Cook Time: 20-25 Minutes Yields: 3 Servings

Ingredients

• 1cup shredded zucchini

• 1 whole sweet red pepper; finely chopped

• 1 teaspoon olive oil

• 1-2 garlic cloves; minced

• 3/4 cup frozen corn

• 3/4 cup black beans; rinsed and drained

• 1/8 teaspoon salt

• 1/8 teaspoon ground cumin

• 3/4-1 cup of mild or hot salsa

• 2 tablespoons fresh cilantro; minced

• 6 corn tortillas (6 inches)

• 3/4 cup shredded cheddar cheese

• Sour cream (optional)

Directions

1. Preheat oven to 350°

2. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender.

3. Add garlic and cook for 1 minute.

4. Add corn, beans, salt, and cumin. Saute for 2-3 minutes.

5. Stir in salsa and cilantro, remove from heat.

6. Place tortillas in the bottom of a baking dish coated with cooking spray. Spread 2/3 cup vegetable mix; sprinkle with 1/4 cup of cheese. Repeat layers twice.

7. Bake, uncovered, until heated through and cheese is melted 20-25 minutes.

8. Let stand 10 minutes before serving. If desired, serve with sour cream.