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Late Summer Vegetable Enchilada Pie

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Ingredients

Adjust Servings:

	1 1/2,1 2 to 3 dried ancho chilies tbsp olive oil
	1,1 cup boiling water medium onion finely chopped
	1 28,2 oz can whole tomatoes garlic cloves minced
	3/4,2 tsp kosher salt jalapenos seeded and finely chopped
	2 black pepper to taste tsp cumin
	1 lb zucchini diced 1/4-inch (4 cups)
	2 medium ears of corn kernels cut from cobb (1 1/2 cups)
	1 cup canned black or pinto beans drained and slightly smashed with fork
	1 tbsp fresh lime juice
	1/2 cup chopped cilantro plus more for garnish
	8 6-inch corn tortillas
	3 cups reduced fat mexican blend cheese

Nutritional information

Calories

Carbohydrates

23.5g

Protein

16g

Fat

12g

Saturated Fat

5.5g

Cholesterol

22.5mg

Sodium

532mg

Fiber

4.5g

Sugar

Blue Smart Points

Green Smart Points

Purple Smart Points

Points +

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Late Summer Vegetable Enchilada Pie

Name: Late Summer Vegetable Enchilada Pie
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: : 1 1/2,1; : 1,1; : 1 28,2; : 3/4,2; : 2; : 1; : 2; : 1; : 1; : 1/2; : 8; : 3

Features:

Cuisine:

Mexican

Late Summer Vegetable Enchilada Pie A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese. Perfect if youre feeding a crowd or to make ahead for the month, once cool you can refrigerate or freeze it in portions.

15 min
Serves 8
Easy

Ingredients

1 1/2,1
1,1
1 28,2
3/4,2
2
1
2
1
1
1/2
8
3

Directions

More Mexican inspired enchilada recipes I love are Chicken Enchilada Roll Ups, Enchiladas Verdes, (Green Enchiladas), and Turkey Enchilada Stuffed Poblano Peppers., Alt= ,Because of my love for enchiladas, this recipe caught my attention while paging through the Modern Potluck; Beautiful Food To Share cookbook. A beautiful cookbook with so many recipes I cant wait to try. With the end of summer here, this is the perfect meatless dish to use up all that zucchini and corn.,Cheesy Rotisserie Chicken Enchilada Skillet,Spaghetti Squash Enchilada Bowls,Vegetarian Breakfast Enchilada,Chicken Enchilada Soup (Slow Cooker or Instant Pot),Chicken Enchilada Stuffed Zucchini Boats

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Steps

1 Done	Filling: in the Skillet Heat Oil Over Medium Heat, Add the Onion and Cook Until Soft, 5 Minutes Add the Garlic and Jalapeno and Cook Until Fragrant, 1 Minute Add the Zucchini and Cook Until Tender Yet Firm, 4 to 5 Minutes Add the Corn, Beans, Lime Juice and Cumin and Cook 2 Minutes Add 1/2 Cup Cilantro and Stir
2 Done	Preheat Oven to 375f. Grease a 9 X 13-Inch Baking Dish.
3 Done	Spread 1/2 Cup Sauce on Bottom of Casserole, Arrange 4 Tortillas on a Single Layer (cutting Them in Half to Fit). Spoon Half the Veggie Filling Over the Tortillas, and Top With Half of the Remaining Sauce and 1 1/2 Cups Cheese. Repeat With the Remaining Tortillas, Veggies, Sauce and Cheese. Cover With Foil and Bake 30 Minutes, Until the Filling Is Bubbling. Let Cool 10 Minutes Before Cutting, Then Serve.