Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon olive oil
  • 1 small red onion (chopped)
  • 1 ½ cups chopped zucchini
  • ½ cup frozen corn kernels
  • 15 ounce can black beans (drained and rinsed)
  • 9 corn tortillas
  • 2 cups Smoky Black Bean Chili Soup
  • Easy Enchilada Sauce
  • Fresh cilantro

Instruction

  • Preheat the oven to 375° F.
  • Heat the olive oil in a large pan over medium-high heat. Sauté the onion for about 5 minutes, until softened, and add the zucchini and corn. Cook for an additional 5-10 minutes until the veggies are heated through. Add the black beans to the skillet, stir to combine, and remove from the heat.
  • Pour ½ cup of Smoky Black Bean Chili Soup into the bottom of a 1.5 quart baking dish or a 13x9 pan, and spread it around to coat the bottom of the dish. Place 3 tortillas on the chili. Top the tortillas with 1/3 of the black bean veggie mixture. Top with ½ cup of chili. Place 3 more tortillas on top. Cover with ½ of remaining veggies, and ½ cup of chili. Continue stacking with remaining 3 tortillas, remaining veggies, and remaining chili.
  • Bake for 20-25 minutes, until warmed through. Remove from the oven and allow to cool for 10 minutes.
  • Serve with Easy Enchilada Sauce, and garnish with chopped cilantro.