Stacked Vegetable Enchiladas
Adapted from Andrea Chesman's The Roasted Vegetable p. 124
- 1 tbs Olive Oil
- 1 medium Onion, chopped
- 1 Red Bell Pepper, chopped
- 4 oz can Fire Roasted Chiles, diced
- 1 medium Zucchini, chopped
- 3 Garlic cloves, minced
- 1 tsp Cumin Seed
- 15 oz can Black Beans
- 15 oz can Diced Tomatoes
- 2 cups frozen Corn
- Salt and Black Pepper, to taste
- 2 cups Salsa
- 9-12 White Corn Tortillas
- 8 oz Monterey Jack Cheese, shredded
Preheat oven to 425 degrees. Saute the onions, peppers, zucchini, garlic, and cumin seed. Mix in the black beans, diced tomatoes, and corn. Spray a round dish (at least 9" diameter with depth of 1 1/2") with Pam. Pour 1 cup salsa into dish and spread. Top with 3-4 tortillas. Layer 1/2 of the vegetable mix followed by 2 oz of the cheese mixture. Continue with another layer of tortillas, vegetables and cheese. Top with the final tortilla, 1 cup salsa and remaining cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes until the cheese is melted. Let cool for 5 minutes and then cut into wedges.
Nutritional Information
Servings Per Recipe: 6
17% of calories from protein
51% of calories from carbs
32% of calories from fat
| Calories | 437 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Cholesterol | 33 mg |
| Sodium | 1036 mg |
| Total Carbohydrates | 58 g |
| Dietary Fiber | 12 g |
| Sugar | 4 g |
| Protein | 20 g |
For more nutritional information, see NutritionData - http://nutritiondata.self.com/facts/recipe/1800415/2 (scroll below the ingredient list).
