Directions:
- In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
- Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
- Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream if desired. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 540.99 Kcal (2265 kJ) | ||
| Calories from fat | 177.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.75g | 30% | |
|---|---|---|---|
| Cholesterol | 50.96mg | 17% | |
| Sodium | 1122.03mg | 47% | |
| Potassium | 1432.34mg | 30% | |
| Total Carbs | 66.38g | 22% | |
| Sugars | 9.55g | 38% | |
| Dietary Fiber | 11.98g | 48% | |
| Protein | 27.68g | 55% | |
| Vitamin C | 33mg | 55% | |
| Iron | 5mg | 28% | |
| Calcium | 355mg | 36% | |
| Amount Per 100 g | |||
| Calories | 174.58 Kcal (731 kJ) | ||
| Calories from fat | 57.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.37g | 30% | |
|---|---|---|---|
| Cholesterol | 16.44mg | 17% | |
| Sodium | 362.08mg | 47% | |
| Potassium | 462.22mg | 30% | |
| Total Carbs | 21.42g | 22% | |
| Sugars | 3.08g | 38% | |
| Dietary Fiber | 3.87g | 48% | |
| Protein | 8.93g | 55% | |
| Vitamin C | 10.7mg | 55% | |
| Iron | 1.6mg | 28% | |
| Calcium | 114.6mg | 36% | |
* 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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