- Prep: 10 min
- Cook Time: 35 min
- Total: 45 min
- Serving: Serves 10 people
A Mexican favorite gets a twist by baking this dish. Baked Vegetarian Chilaquiles is an easy, vegetarian dinner.
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1, 19-ounce can of blacked beans, rinsed
- 1, 14-ounce can of diced tomatoes, drained
- 1 1/2 cups of frozen corn, thawed
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 12 corn tortillas, cut in quarters
- 1, 19-ounce can of red or green enchilada sauce
- 1 1/4 cups of shredded cheddar cheese
- Preheat your oven to 400 degrees. Lightly coat a 9x13-inch baking pan with cooking spray.
- Heat oil in a large non-stick skillet over medium-high heat. Add onion and cook, stirring often, until they start to brown (about 5 minutes). Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook until the vegetables are heated, making sure to stir them occasionally (about 3 minutes).
- Randomly place half the tortilla pieces in the pan and top them with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese, and cover with foil.
- Bake for 15 minutes. Remove the foil and continue to bake until the chilaquiles are bubbling around the edges and the cheese is melted (about 10 minutes).