Chilaquiles Casserole

The other evening I made a Chilaquiles Casserole from Eating Well is one of my favorite websites to visit. You can access the recipe and website here:

For your convenience I've pasted it here with my comments.

Chilaquiles Casserole
From EatingWell: June/July 2006

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

10 servings
Active Time: 20 minutes
Total Time: 45 minutes

* 1 tablespoon canola oil
* 1 medium onion, diced
* 1 medium zucchini, grated
* 1 19-ounce can black beans, rinsed
* 1 14-ounce can diced tomatoes, drained
* 1 1/2 cups corn, frozen (thawed) or fresh
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 12 corn tortillas, quartered
* 1 19-ounce can mild red or green enchilada sauce
* 1 1/4 cups shredded reduced-fat Cheddar cheese

1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan 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 pan. Top with half the vegetable mixture, 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.

Per serving: 243 calories; 10 g fat (5 g sat, 4 g mono); 23 mg cholesterol; 30 g carbohydrates; 9 g protein; 5 g fiber; 338 mg sodium; 267 mg potassium.

My Notes!
I used canned corn and whole wheat tortillas which was a slight variation from the ingredients. I had trouble finding the right can sizes in the grocery store so actually used to cans of black beans. I didn't have cumin in my seasoning collection and used a chile powder instead. This is a rather large casserole -- serves 10! I imagine it could be easily halved.

Menu Ideas
I served this casserole with yellow rice and a tomato-avocado salsa.

Would I eat/make this again? Yes!

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