Vegetarian Enchilada Mexican Casserole Recipe | Yummly
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Vegetarian Enchilada Mexican Casserole

FIVESPOTGREENLIVING.COM(2)
Kathy O.: "Great healthy, quick recipe. It is on rotation ev…" Read More
12Ingredients
45Minutes
310Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 cup shredded zucchini
  • 1 tablespoon olive oil
  • 1 garlic clove (minced)
  • 3/4 cup frozen corn
  • 3/4 cup black beans (rinsed and drained)
  • 1/2 teaspoon salt
  • 2 teaspoons ground cumin
  • 3/4 cup salsa
  • 2 tablespoons fresh cilantro (minced)
  • 3 flour tortillas
  • 3/4 cup shredded cheddar cheese
  • sour cream (optional, but kinda necessary, am I right?)
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    NutritionView More

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    310Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories310Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol25mg8%
    Sodium1090mg45%
    Potassium490mg14%
    Protein12g24%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A10%
    Vitamin C15%
    Calcium25%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Kathy O. 9 months ago
    Great healthy, quick recipe. It is on rotation every other week. Adaptable using varying quantities. I double the zucchini, use full can of beans, pump up salsa by a little and it makes a great caserole for several nights. Even better the second day!
    Yummly User 2 years ago
    This was an excellent recipe. My granddaughter has celiacs so I have to make everything for her gluten free. I replaced the flour tortillas with a brown rice pizza crust. When I make this again, I will double the recipe by increasing the amount of vegetables and salsa, especially if I have to use the rice crust. I prefer lots of “insides”.

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