Nutrition Facts

Serving Size1/6 of recipe
Total Fat4.5 g
Saturated Fat1 g
Sodium748 mg
Total Carbohydrate30 g
Dietary Fiber7 g
Protein11 g

Servings and Times


Freeze or save the leftovers for lunch.

Ingredients and Preparation

Canola oil 2 teaspoons
Red onion, diced½
Small zucchini, diced1
Black beans, rinsed and drained1 15-ounce can
Plum tomatoes, seeded and diced2
Corn kernels (about 1 ear fresh)¾ cup
Ground cumin1 teaspoon
Salt¼ teaspoon
Corn tortillas, cut into 4 wedges each6 (6-inch)
Cooking spray
Red or green enchilada sauce1 cup
Reduced-fat shredded cheddar cheese1 cup
  1. Directions
  2. Preheat oven to 400°F.
  3. Heat oil in a large skillet over medium-high heat. Add onion and sauté 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin, and salt, and cook about 3 minutes, until vegetables are heated through.
  4. In the bottom of a small casserole dish coated with cooking spray, scatter half of tortilla wedges, and then top with half the vegetable mixture, half the enchilada sauce, and half the cheese. Repeat and cover with foil.
  5. Bake for 15 minutes, then remove the foil and bake another 10 minutes, until the casserole is bubbling around the edges and the cheese is melted.