Monday, September 10, 2012

Recipe for Black Bean, Corn and Zucchini Enchilada Bake

I threw this little ditty together for dinner tonight. I posted a picture of it on Instagram and had a few of my peeps ask for a recipe. So I quickly sat down and wrote out the recipe before I forgot it. It is very flexible (like add some shredded chicken or spinach if you want) and kids like it. At least mine did. When I make this, I like to make it during the day, keep it in the fridge and then bake it at dinner time. Easy peasy.

Black Bean, Corn and Zucchini Enchilada Bake
recipe by Whitney Ingram
2 tablespoons extra virgin olive oil
1/2 yellow onion, diced
1/2 red bell pepper, diced
1 teaspoon kosher salt
2 garlic cloves, minced
1 tablespoon diced green chiles
1 tablespoon tomato paste

1 15 ounce can black beans, drained and rinsed
1 15 ounce can corn, drained

1 small zucchini, shredded
1 28 ounce can enchilada sauce
10 corn tortillas, cut in half
2 cups shredded cheddar cheese
1/4 cup chopped green onions

Set oven to 400 degrees F.

In a large skillet over medium heat, add olive oil. Once the oil is heated, add onion, bell pepper and salt. Saute until vegetables are tender, about 10 minutes. Stir in garlic, green chiles, tomato paste, black beans, corn and zucchini. Stir well, breaking up the tomato paste. Saute for an additional 5 minutes.

Pour enchilada sauce into a shallow dish, like a pie pan. Dip tortillas into the enchilada sauce and layer 10 of them in the bottom of an 8x8 inch baking dish. Be sure the flat cut edges of the tortillas are along the edge of the pan. Overlapping is okay. Spread half of the black bean and corn mixture on top of the tortillas and them sprinkle half of the cheese on top of that. Repeat with the remaining tortillas, black bean and corn mixture and cheese. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is lightly browned. Let enchilada bake cool and set for 10 minutes. Garnish with green onions.

Yields 6 servings.

1 comment:

  1. Love that you call them "Bakes" instead of "Casseroles."