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Nutrition Facts

Serving Size 1/6 of recipe
Calories 197
Total Fat 4.5 g
Saturated Fat 1 g
Sodium 748 mg
Total Carbohydrate 30 g
Dietary Fiber 7 g
Protein 11 g

Servings and Times

Servings 6

Freeze or save the leftovers for lunch.

Ingredients and Preparation

Ingredients Measures
Canola oil 2 teaspoons
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
Salt ¼ teaspoon
Corn tortillas, cut into 4 wedges each 6 (6-inch)
Cooking spray
Red or green enchilada sauce 1 cup
Reduced-fat shredded cheddar cheese 1 cup

Directions

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  • Exchanges

    3 vegetables; 1 starch; 0.5 lean meat substitute

  • Side Suggestions: Avocado Salad

    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.