Eating Well Wednesday - Mexican Casserole

As soon as your friend says 'Do you want to get some Mexican food for dinner tonight?', you think cheese, heat and a heavy belly right? OK, yes, after you think about margaritas. Well, let's lower the fat (and save room in your belly for the second margarita) by following this recipe from Eating Well called 'Chilaquiles Casserole'. We can celebrate Cinco de Mayo without increasing the dose on your cholesterol meds. as this version is loaded with beans and vegetables and uses reduced fat cheese.


Ingredients:
1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese

1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.