Since my besties were making the trip to see me for my birthday, the least I could do was have dinner waiting for them! I found this recipe on eatingwell.com and adapted it to what I had on hand. It was so easy to throw together, especially with my friend Whitney’s help, and I have found you can’t go wrong with Mexican! All the girls enjoyed it Friday night..and I myself enjoyed the leftovers cold on Saturday night 🙂
Black Bean Mexican Casserole
- 1 medium onion, chopped
- 2 medium zucchini, finely diced
- 1.5 cans black beans, rinsed and drained
- 1.5 cups frozen corn, defrosted
- 1 14-ounce can diced tomatoes, juice drained
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 6-8 high fiber tortillas
- 1 19 ounce can enchilada sauce
- 1 cup shredded Mexican style cheese
- Preheat oven to 400°F. Spray a 9×13 pan with cooking spray and set aside.
- Heat a large skillet over medium high heat, spray with cooking spray, and add chopped onion. Saute a few minutes until soft, then add in diced zucchini and sauté a few more minutes.
- Add the black beans, diced tomatoes, corn, cumin, and garlic powder to the skillet and continue to cook stirring occasionally for about 5 minutes.
- Layer half the tortillas in the 9×13 pan, top with half of the bean/veggie mix, half the enchilada sauce and a handful of cheese. Repeat this layering, starting with a layer of tortillas, then veggies, enchilada sauce, and cheese. (I had extra bean/veggies which wouldn’t fit so I just saved them for later!)
- Top with foil and cook in oven for 15 minutes. Remove the foil and continue to bake 10 minutes until it is bubbly and delicious looking.
I served this with chips, salsa, and a quick tossed salad with cucumbers and tomatoes. The girls provided the wine and margaritas 🙂