Chilaquiles Casserole

Chilaquiles Casserole

Ingredients

1 tablespoon canola oil1 medium onion, diced  
Onions Organic Yellow/ Brown  
1 medium zucchini, grated  
1 19-ounce can black beans, rinsed  
1 14-ounce can diced tomatoes, drained  
1½ 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  
1¼ cups shredded reduced-fat Cheddar cheese

Preparation


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