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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F; lightly coat a 9x13-inch backing 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 turn brown (about 5 min). | 3. Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook stirring occasionally. (until veggies are heated through - about 3 minutes). | 4. Scatter half of the tortilla pieces in the baking dish. Top with with about half of the vegetable mixture, enchilada sauce and half the cheese. Repeat with one more layer of tortillas, veggies, sauce, and cheese. Cover with foil. | 5. Bake 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). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
onion	1		diced	44.0	10.274000000000001	1.21	0.11
zucchini	1		grated	33.32	6.0956	2.3716	0.6272
black bean	1	can	rinsed	991.8141	181.3769	62.8246	4.1301
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
corn	1 1/2	cups	thawed	908.85	184.9074	23.4558	11.8026
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1/2	teaspoon		-	-	-	-
corn tortilla	12		quartered	-	-	-	-
enchilada sauce	19	ounces		161.5921	26.2318	3.3396	4.9016
cheddar cheese	1 1/4	1/4	shredded reduced fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.