Directions:
- Preheat oven to 400°F; lightly coat a 9x13-inch backing dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook. Stirring often, until starting to turn brown (about 5 min).
- Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook stirring occasionally. (until veggies are heated through - about 3 minutes).
- Scatter half of the tortilla pieces in the baking dish. Top with with about half of the vegetable mixture, enchilada sauce and half the cheese. Repeat with one more layer of tortillas, veggies, sauce, and cheese. Cover with foil.
- Bake 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.76 Kcal (1230 kJ) | ||
| Calories from fat | 143.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.96g | 25% | |
|---|---|---|---|
| Cholesterol | 40.08mg | 13% | |
| Sodium | 529.96mg | 22% | |
| Potassium | 262.95mg | 6% | |
| Total Carbs | 29.03g | 10% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 9.75g | 20% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 1.3mg | 7% | |
| Calcium | 190.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 193.31 Kcal (809 kJ) | ||
| Calories from fat | 94.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 25% | |
|---|---|---|---|
| Cholesterol | 26.37mg | 13% | |
| Sodium | 348.75mg | 22% | |
| Potassium | 173.04mg | 6% | |
| Total Carbs | 19.1g | 10% | |
| Sugars | 3.48g | 21% | |
| Dietary Fiber | 2.21g | 13% | |
| Protein | 6.42g | 20% | |
| Vitamin C | 3.4mg | 9% | |
| Iron | 0.8mg | 7% | |
| Calcium | 125.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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