Stacked Vegetable Enchiladas

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Adapted from Andrea Chesman's The Roasted Vegetable p. 124

  • 1 tbs Olive Oil
  • 1 medium Onion, chopped
  • 1 Red Bell Pepper, chopped
  • 4 oz can Fire Roasted Chiles, diced
  • 1 medium Zucchini, chopped
  • 3 Garlic cloves, minced
  • 1 tsp Cumin Seed
  • 15 oz can Black Beans
  • 15 oz can Diced Tomatoes
  • 2 cups frozen Corn
  • Salt and Black Pepper, to taste
  • 2 cups Salsa
  • 9-12 White Corn Tortillas
  • 8 oz Monterey Jack Cheese, shredded

Preheat oven to 425 degrees. Saute the onions, peppers, zucchini, garlic, and cumin seed. Mix in the black beans, diced tomatoes, and corn. Spray a round dish (at least 9" diameter with depth of 1 1/2") with Pam. Pour 1 cup salsa into dish and spread. Top with 3-4 tortillas. Layer 1/2 of the vegetable mix followed by 2 oz of the cheese mixture. Continue with another layer of tortillas, vegetables and cheese. Top with the final tortilla, 1 cup salsa and remaining cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes until the cheese is melted. Let cool for 5 minutes and then cut into wedges.

Nutritional Information

Servings Per Recipe: 6

17% of calories from protein
51% of calories from carbs
32% of calories from fat

Total Fat16 g
Saturated Fat8 g
Trans Fat0 g
Cholesterol33 mg
Sodium1036 mg
Total Carbohydrates58 g
Dietary Fiber12 g
Sugar 4 g
Protein 20 g

For more nutritional information, see NutritionData - (scroll below the ingredient list).