|Serving Size||1/6 of recipe|
|Total Fat||4.5 g|
|Saturated Fat||1 g|
|Total Carbohydrate||30 g|
|Dietary Fiber||7 g|
Freeze or save the leftovers for lunch.
| Red onion, diced||½|
|Small zucchini, diced||1|
|Black beans, rinsed and drained||1 15-ounce can|
|Plum tomatoes, seeded and diced||2|
|Corn kernels (about 1 ear fresh)||¾ cup|
|Ground cumin||1 teaspoon|
|Corn tortillas, cut into 4 wedges each||6 (6-inch)|
|Red or green enchilada sauce||1 cup|
|Reduced-fat shredded cheddar cheese||1 cup|
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
3 vegetables; 1 starch; 0.5 lean meat substitute
Arrange slices of avocado, tomato, and red onion on a large platter. Drizzle with olive oil and fresh lime juice, and season with salt and freshly ground pepper.
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