What we ate: Vegetarian enchilada bake

I'm always (always!) on the look out for simple, healthy and delicious recipes, so when I came across this one from Taste of Home, I knew I'd have to try it.

And I'm so glad I did! This one got a big thumb's up from all of us... I'll definitely be making it again!

Enjoy!

Vegetarian Enchilada Bake Recipe



Prep: 20 min. Bake: 20 min. 

Yield: 3 Servings

Ingredients
1 cup shredded zucchini
1 tablespoon finely chopped sweet red pepper
1 teaspoon olive oil
1 garlic clove, minced
3/4 cup frozen corn
3/4 cup black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup salsa
2 tablespoons minced fresh cilantro
3 corn tortillas (6 inches)
3/4 cup shredded cheddar cheese
Daisy Brand Sour Cream, optional

Directions
In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream if desired. Yield: 3 servings.