Thursday, May 14, 2015

Zucchini Enchilada Casserole

I love Mexican food.

I could eat enchiladas all of the time, which is why this recipe is so great. A healthy version of enchiladas just gives me an excuse to eat Mexican all the more often!

I just threw together some veggies, beans and taco seasoning...

And stirred it all together...

Spread it into a pan and topped it with cheese...

And then baked it and ate it. 

It was delicious. So fresh and flavorful. Yum. I want to eat this again. Like, right now.

Zucchini Enchilada Casserole
  • 3 Small Zucchinis
  • 1 (14.5 oz.) can Diced Tomatoes
  • 1 3/4 Cup Black Beans
  • 3/4 Cup Corn (frozen or canned)
  • 1/2 Red Onion (optional)
  • 1 Tablespoon Taco Seasoning
  • 1 Cup Cheese, shredded (I used Colby Jack)
  1. Preheat oven 375 degrees.
  2. Chopped the zucchinis into small, even size pieces. 
  3. Drain the diced tomatoes.
  4. Add all ingredients beside the cheese into a bowl and toss together. Dump into a greased 8x8' or 9x13 inch. pan.
  5. Top with cheese.
  6. Bake for 20 minutes covered (or longer if in a smaller pan) and then take the foil off and bake for another 5-10 to get the cheese melted.
  7. Serves: 4-6

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