Here is the second recipe from my cooking class, it’s Chilaquiles Casserole. This is vegetarian as well, but you can always add chicken or meat if you like. The recipe calls for reduced fat cheddar for a healthier version, but I use the regular full fat cheese.
It’s a real crowd pleaser and can be made in the morning and kept in the refrigerator all ready to go for your fiesta. Enjoy!
1 Tbs canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 tsp ground cumin
1/2 tsp salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, about 10 minutes.
Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 30 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Per serving : 243 Calories; 10 g Fat; 5 g Sat; 4 g Mono; 23 mg Cholesterol; 30 g Carbohydrates; 9 g Protein; 5 g Fiber; 338 mg Sodium; 267 mg Potassium
Tips & Notes
Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.