Vegetarian Taco Casserole
Serves 4-6
Ingredients
Cooking spray, as needed
2 cups chopped zucchini (about 2 medium)
1 cup sliced green onions (about 1 supermarket bunch), divided
1 cup frozen corn kernels, thawed
1 15-oz can black beans, rinsed and drained
1/2 cup chopped roasted red peppers
1 tsp ground cumin
9 medium corn tortillas
1 1/2 cups salsa verde
1 cup shredded Colby-Jack cheese (cheddar is a good substitute)
1 medium jalapeno, thinly sliced
Chopped fresh cilantro, for garnish (optional)
Directions
Get the oven going at 400F. Spritz a large nonstick skillet with cooking spray and set it over medium-high heat. Toss in the zucchini and 3/4 cup of the green onions and saute just until the zucchini starts to go soft, maybe 5 minutes. In with the corn and the black beans at this point and cook until just heated through, around 3 minutes or so. Finally, mix in the roasted red peppers and cumin, then remove the skillet from the heat.
Now give an 11-inch x 7-inch baking dish a good coating of cooking spray, and lay down 3 tortillas in a single layer in the bottom. It's ok if you need to tear or cut them to fit better. Spoon in half the filling mixture and spread it evenly over the tortillas, then do the same with about 1/2 cup of the salsa verde. Make one more layer of 3 tortillas, the remaining filling mixture, and another 1/2 cup of the salsa. Finish off the top with the last 3 tortillas and the rest of the salsa. Sprinkle the cheese over and bake until the cheese just starts to brown, about 20 minutes.
Take it out of the oven, then garnish the top with the last of the chopped green onions, the jalapeno, and the cilantro (if you're using that). Serve.
Recipe based on a similar one from The WW Personal Points Cookbook (Weight Watchers)
No pics, sorry.
Serves 4-6
Ingredients
Cooking spray, as needed
2 cups chopped zucchini (about 2 medium)
1 cup sliced green onions (about 1 supermarket bunch), divided
1 cup frozen corn kernels, thawed
1 15-oz can black beans, rinsed and drained
1/2 cup chopped roasted red peppers
1 tsp ground cumin
9 medium corn tortillas
1 1/2 cups salsa verde
1 cup shredded Colby-Jack cheese (cheddar is a good substitute)
1 medium jalapeno, thinly sliced
Chopped fresh cilantro, for garnish (optional)
Directions
Get the oven going at 400F. Spritz a large nonstick skillet with cooking spray and set it over medium-high heat. Toss in the zucchini and 3/4 cup of the green onions and saute just until the zucchini starts to go soft, maybe 5 minutes. In with the corn and the black beans at this point and cook until just heated through, around 3 minutes or so. Finally, mix in the roasted red peppers and cumin, then remove the skillet from the heat.
Now give an 11-inch x 7-inch baking dish a good coating of cooking spray, and lay down 3 tortillas in a single layer in the bottom. It's ok if you need to tear or cut them to fit better. Spoon in half the filling mixture and spread it evenly over the tortillas, then do the same with about 1/2 cup of the salsa verde. Make one more layer of 3 tortillas, the remaining filling mixture, and another 1/2 cup of the salsa. Finish off the top with the last 3 tortillas and the rest of the salsa. Sprinkle the cheese over and bake until the cheese just starts to brown, about 20 minutes.
Take it out of the oven, then garnish the top with the last of the chopped green onions, the jalapeno, and the cilantro (if you're using that). Serve.
Recipe based on a similar one from The WW Personal Points Cookbook (Weight Watchers)
No pics, sorry.
