| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Passive Time | 5 minutes |
| Servings | servings |
Ingredients
- 1 tbsp vegetable oil
- 2 small zucchini diced (about 2 cups)
- 1 large onion chopped (about 1 cup)
- 2 cups packed coarsely chopped fresh spinach leaves
- 1 cup frozen whole kernel corn
- 2 1/3 cups prepared enchilada sauce
- 12 corn tortillas 6-inch
- 2 cups shredded Monterey Jack cheese about 8 ounces
- 4 oz can Chopped Green Chiles
- 15 oz can black beans
- 1 Lime juiced
- Chopped fresh cilantro leaves for garnish, if desired
Ingredients
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Instructions
- Heat the oven to 350 degrees F.
- Rinse and drain black beans. Add lime juice and green chilies. Stir and set aside.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender.
- Stir in the spinach and corn. Cook and stir until the spinach is wilted.
- Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Layer on black bean mixture. Top with the remaining tortillas and enchilada sauce.
- Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.
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