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Vegetarian Enchilada Bake Recipe

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This recipe for Vegetarian Enchilada Bake is from Cooking with Karen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup shredded zucchini
1 Tbsp finely chopped sweet red pepper
1 tsp olive oil
1 clove garlic minced
3/4 cup frozin corn
3/4 cup black beans, rinsed and drained
1/8 tsp salt
1/8 tsp cumin
3/4 cup salsa
2 Tbsp fresh cilantro chopped
3 - 6" corn tortillas
3/4 cup shredded tex-mex cheese
sour cream for serving
Directions:
Directions:
Preheat oven to 350º
Saute zucchini and red pepper in oil in a large pan until pepper is crisp-tender. Add garlic and cook 1 minute longer.
Add corn, beans, salt and cumin and saute 2-3 minutes.
Stir in salsa and cilantro.

Place a tortilla in the bottom of a greased 1 1/2 qt round baking dish. Spread with 2/3 cup vegetable mixture. Sprinkle with 1/4 cup cheese. Repeat layers twice.

Bake uncovered for 25-30 minutes. Let stand 10 minutes before serving. Serve with sour cream.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20

 

 

 

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