Veggie Enchilada Casserole

Veggie Enchilada Casserole

3 cloves of garlic, minced

1/2 cup chopped onion

1 carrot, shredded

1 jalapeño, diced

1 small red bell pepper, diced

1 zucchini, chopped

1 can black, pinto, or kidney beans, drained

1 cup salsa

8 soft corn tortillas

1-2 cups enchilada sauce

1 cup shredded cheddar cheese

In a large pot or sauce pan, sauté the garlic, onion, carrot, and peppers in just enough olive oil to prevent sticking for 5 minutes.

Add zucchini and cook for 5 minutes.

Add beans and salsa. Season with salt to taste. Continue cooking for 5-10 more minutes.

Place 4 tortillas in bottom of casserole dish. Spread veggies evenly. Top with 4 tortillas. Spread enchilada sauce evenly. Sprinkle with cheese.

Bake at 375 for about 20 minutes or until bubbly and cheese is toasty.

Photo taken from the Internet.

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