Veggie Black Bean Green Enchilada Casserole
8 servings- 3-quart round souffle dish or 4-6 quart crock
Crock pot 2 1/2 hours on high or oven 45 minutes at 350 degrees
5 (8-inch) flour tortillas
1-1/4 cups green taco sauce
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
Bean layer:
1/4 cup water
2 (15-ounce) cans black beans, drained
May substitute 3 1/2 cups refried black beans
Veggie layer:
Cooking spray
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground red pepper
3 cups sliced onion (about 2 large)
2-1/2 cups thinly sliced zucchini (about 2 medium)
1-3/4 cups (1/4-inch) julienne-cut red bell pepper (about 2 medium)
2 garlic cloves, minced
2 ears of corn, cut off the cob
OR 1 cup frozen whole-kernel corn, thawed
OPTIONAL Garnish:
1/2 cup sour cream or plain yogurt
1/2 cup salsa OR 8 sprigs of cilantro or Italian parsley OR small can sliced black olives
Place water and beans in a food processor; process until smooth. Set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add cumin, oregano and ground red pepper, stirring constantly until aroma releases. Add onion, zucchini, bell pepper, and garlic; saute 10 minutes. Add corn, cook 2 minutes. Set aside.
Coat a 3-quart round souffle dish or 4-6 quart crock with cooking spray. To assemble casserole, place 1 tortilla in bottom of the pre-greased dish. Spread 1/2 cup bean mixture over tortilla. Spread 1 cup veggie mixture over the beans. Then pour on 1/4 cup sauce and sprinkle with 1/4 cup cheese. Repeat 4 more times, ending with 1/2 cup cheese. Cover and cook by selected method.
Oven- Preheat oven to 350 degrees. Bake covered at 350 degrees for 45 minutes or until thoroughly heated, uncovering the last 15 minutes if too moist. If dish has been refrigerated, add about 20 minutes.
For crock pot, use 6 quart crock and set to high. Cook on high without lifting lid for 2- 2 1/2 hours until thoroughly heated. If dish has been refrigerated before heating, add about 1 hour.
CALORIES per serving without garnish 290 (28% from fat); PROTEIN 14.6g; FAT 9g; CARB 39.7g; CHOL 17mg; SODIUM 538mg