Vegetarian Enchilada Casserole

Name: Vegetarian Enchilada Casserole
Ingredients: 2 C cooked black beans (I used canned organic and rinsed before using); 1 tbsp extra virgin olive oil; 8 oz sliced baby bella mushrooms; 2 small zucchini, diced (about 2 cups); 1 small sweet onion, thin sliced; 1 C frozen sweet corn; Pinch of salt and pepper, plus more, if desired; 1/2 C chopped walnuts; 2 tbsp fresh lime juice; 1 C enchilada sauce; 6 super size corn tortillas, halved (you may use smaller tortillas however, you will need to use more than 6); 1 C shredded cheddar cheese; 1/2 C queso fresco (optional); fresh cilantro for garnish

"This Vegetarian Enchilada Casserole is a Tex-Mex lover's dream! Only 475 calories per serving! Made with mushrooms, zucchini, walnuts, corn and black beans!..."

INGREDIENTS

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2 C cooked black beans (I used canned organic and rinsed before using)

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1 tbsp extra virgin olive oil

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8 oz sliced baby bella mushrooms

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2 small zucchini, diced (about 2 cups)

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1 small sweet onion, thin sliced

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1 C frozen sweet corn

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Pinch of salt and pepper, plus more, if desired

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1/2 C chopped walnuts

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2 tbsp fresh lime juice

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1 C enchilada sauce

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6 super size corn tortillas, halved (you may use smaller tortillas however, you will need to use more than 6)

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1 C shredded cheddar cheese

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1/2 C queso fresco (optional)

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fresh cilantro for garnish

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