The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Zucchini, Corn, and Black Bean Casserole
Per Serving
150 g filling (corn, zucchini, black beans, kale, tomatoes, onions, garlic, cumin, cilantro, salt, pepper, nutritional yeast)
.75 c sauce (tomatoes, tomatoes, onions, garlic, peppers, cumin, cilantro, salt, pepper, nutritional yeast)
3 tortillas
1/4 c cheese (monterey jack, cheddar, mozzarella, pepper jack)
Equipment needed: casserole dish
Preheat oven to 375.
Place a little sauce on the bottom of the dish so that the tortilla doesn't stick to it. Then start layering.
Each layer had approximately 3 T of sauce and 1/4 c filling.
After the first tortilla goes down you can layer with the filling. For each layer I placed about 1/4 c of filling.
I doubled up the amount of filling on the top layer because I wanted to finish off the dish with a tortilla on top.
Finish the "lasagne" by topping with a little bit more sauce and cheese.
Let the dish sit for a couple of minutes before cutting into it. From start to finish this dinner takes about 25 minutes. Enjoy!
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.
