Per Serving

What you'll be getting:

Zucchini, Corn, and Black Bean Casserole

Equipment needed: casserole dish 


Preheat oven to 375.

There are 2 ways that I like to cook enchiladas. One way is the traditional way of rolling and covering with sauce, but I have found that my daughter is much more likely to help me construct them if it is a layering method. For this method, you are just going to be layering, the same way that you would a lasagne. Place a little sauce on the bottom of the dish so that the tortilla doesn't stick to it. Then start layering.

After the first tortilla goes down you can layer with the filling. For each layer I placed about 1/4 c of filling. 

Each layer had approximately 3 T of sauce and 1/4 c filling. 

Finish the "lasagne" by topping with a little bit more sauce and cheese.

I doubled up the amount of filling on the top layer because I wanted to finish off the dish with a tortilla on top.

Bake for 20 minutes at 375. I broiled mine for 1 minute after everything was finished to get a little bit more color on the cheese. Either cooking method works. 

Let the dish sit for a couple of minutes before cutting into it. From start to finish this dinner takes about 25 minutes. Enjoy!