What's This?
Serving size 10
Prep Time
Total Time


1 Tbsp canola oil1 medium onion, diced1 medium zucchini, grated19 oz canned black beans, rinsed14 oz can diced tomatoes, drained1 ½ cup corn, frozen (thawed) or fresh1 tsp ground cumin½ tsp salt12 corn tortillas, quartered19 oz mild red or green enchilada sauce1 ¼ cup shredded reduced-fat cheddar cheese


  1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
  2. 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, until the vegetables are heated through, about 3 minutes.
  3. Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
  4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 10 Total

  • Calories 243
  • Total Fat 10gm
  • Saturated Fat 5gm
  • Monounsaturated Fat 4gm
  • Sodium 338mg
  • Total Carbohydrates 30gm
  • Fiber 5gm
  • Protein 9gm
  • Cholesterol 23mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Casserole, Healthy, Cheese, Tomato, Zucchini, Corn, Bean & Legume, Mexican, Easy, Potluck

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