creamy garden vegetable enchilada casserole

How To Make creamy garden vegetable enchilada casserole

• 1

  In a large bowl stir together a can of drained black beans, 1 ½ c cups of corn, two diced tomatoes and an 1/8 cup sliced green onions. In another bowl mix a cup of fresh chunky garden-style salsa a cup of sour cream and one small can of Rosarita enchilada sauce. In a skillet with olive oil sauté up a chopped onion. When tender add a diced up zucchini. Add some S&P and continue cooking til zucchini is tender. Add 2 cups of fresh chopped spinach and cook til the spinach is melted down. Add this mixture to your bean-tomato mixture. Cut nine corn tortillas in half, place on a glass plate, cover with a damp paper towel and cook for 2 minutes to soften tortillas. (This is a healthier way than dipping the tortillas in hot oil as one would traditionally do.) Open another small can of enchilada sauce and pour half into the bottom of a 9x13 baking dish. Lay 6 of the tortilla halves in the bottom of the dish. Top with half of the veggie bean mixture and half of the sauce mixture. Top with Monterey jack cheese. Lay down 6 more tortilla halves, top with the other half of the veggie filling and the other half of the sauce mixture. Lay down the remaining 6 tortilla halves, top with the other half of the canned enchilada sauce and spread around to make sure all the tortillas get moistened with the sauce. Top with more jack cheese. Bake at 350 degrees for 40 minutes until hot and bubbly and cooked through.
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