Chilaquiles Casserole

Ingredients

• 1 tablespoon 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 teaspoon ground cumin
• ½ teaspoon salt
• 12 corn tortillas, quartered
• 1 19-ounce can mild red or green enchilada sauce
• 1 ¼ cups shredded reduced-fat Cheddar cheese

AI Chef 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag