Vegetable Enchilada Casserole

About This Recipe

This late summer vegetable enchilada casserole is layered with zucchini, corn, beans, tortillas, enchilada sauce and cheese. It’s a delicious meatless dinner that’s perfect for feeding a crowd, meal prep or freezing.

Ingredients

• 2-3 dried ancho chiles
• 1 cup boiling water
• 1 28-oz can whole tomatoes
• ¾ tsp kosher salt
• black pepper (to taste)
• 1 tbsp olive oil
• 1 medium onion (finely chopped)
• 2 garlic cloves (minced)
• 2 jalapeños (seeded and finely chopped)
• 2 tsp cumin
• 1 lb zucchini (diced ¼-inch (4 cups))
• 2 medium ears corn (cut from the cobs (1 ½ cups))
• 1 cup canned black beans (or pinto beans, drained and slightly smashed with fork)
• 1 tbsp fresh lime juice
• ½ cup chopped cilantro (plus more for garnish)
• 8 6-inch corn tortillas
• 3 cups reduced-fat Mexican blend cheese

Instructions

1. Ancho Sauce: In a large deep skillet toast the anchos over medium-high heat turning often, about 2 minutes. When cool remove stems and seeds. Transfer to a blender with hot water and let it get soft. When cool add tomatoes and blend until smooth. Season with salt and pepper.
2. 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.
3. Preheat oven to 375°F.  Grease a 9 x 13-inch baking dish.
4. Spread ½ cup sauce over the bottom of the prepared baking dish, 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.