Vegetarian Enchilada Bake
"I’ve had this vegetarian enchilada bake recipe for years. You’ll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. —Barbara Stelluto, Devon, Pennsylvania..."
INGREDIENTS
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1 cup shredded zucchini
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1 tablespoon finely chopped sweet red pepper
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1 teaspoon olive oil
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1 garlic clove, minced
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3/4 cup frozen corn
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3/4 cup black beans, rinsed and drained
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1/8 teaspoon salt
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1/8 teaspoon ground cumin
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3/4 cup salsa
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2 tablespoons minced fresh cilantro
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3 corn tortillas (6 inches)
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3/4 cup shredded cheddar cheese
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Sour cream, optional
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