Enchilada Bake

You’ll enjoy the delicious Tex-Mex flavors, and you won’t even miss the meat!

 Ingredients

• 1 cup shredded zucchini
• 1 tablespoon finely chopped sweet red pepper
• 1 teaspoon olive oil
• 1 garlic clove, 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 cup salsa
• 2 tablespoons minced fresh cilantro
• 3 corn tortillas (6 inches)
• 3/4 cup shredded cheddar cheese
• Sour cream, optional

 Directions

In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer.  Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.

Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.

 Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving.