Ingredients
The following ingredients have 4 Servings
- 1 Tablespoon olive oil
- 3 large flour tortillas or 12 small corn tortillas
- 1 15 ounce can of black beans
- 1 cup of frozen corn kernels
- 1 chicken breast (cooked and chopped (optional))
- 1/4 cup of sweet onions (diced)
- 1 red bell pepper (diced)
- 1/2 zucchini (diced)
- 8 oz. of shredded cheese such as cheddar or mozzarella
- 1 15 ounce can of green or red enchilada sauce
- 1 bunch of fresh cilantro (finely chopped)
- salsa
Instruction
- Preheat oven 350 degrees. Prepare an 8x8 baking dish by spraying with cooking spray (or use a 9x13 dish to double the recipe). Drizzle a layer of enchilada sauce on the bottom of your pan.
- In a large saucepan, heat olive oil and onions on medium high heat for about 1 minute. Add beans, corn, peppers, zucchini. Saute for about 7 minutes mixing continuously for even cooking. Remove from heat. Mix in chicken and a handful of cilantro leaving a little bit for garnish.
- Layer your baking dish with 1 large tortilla (or 4 small corn tortillas spread to cover), 1/3 of the cheese, cooked vegetable mixture, another tortilla (or 4 small corn tortillas), 1/3 of cheese, cooked vegetable mixture, tortilla (or 4 small corn tortillas), and remaining cheese. On top of the last layer of cheese, pour the rest of the enchilada sauce and garnish with fresh cilantro.
- Cover and bake at 350 for about 20-30 minutes or until cheese is melted and heated through. Let cool 5 minutes and garnish with cilantro, salsa, olives, sour cream.
