Week 38 recipe- Vegetarian Enchilada Bake

Prep: 20 min. Bake: 20 min. + standing

Makes- 3 servings

Ingredients

1 cup shredded zucchini

1 tablespoon finely chopped sweet red pepper

1 teaspoon olive oil

1 garlic clove, minced

3/4 cup frozen corn

3/4 cup black beans, rinsed and drained

1/8 teaspoon salt

1/8 teaspoon ground cumin

3/4 cup salsa

2 tablespoons minced fresh cilantro

3 corn tortillas (6 inches)

3/4 cup shredded cheddar cheese

Sour cream, optional

Directions

Preheat oven to 350°. In a large skillet, sauté zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; sauté 2-3 minutes longer. Stir in salsa and cilantro.

Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.

Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.