Vegetarian Taco Casserole

BCBSNM Connect Team — Fri, 05 Jan 2024 23:24:08 GMT

Current Revision posted to Recipe book by BCBSNM Connect Team on 1/5/2024 11:24:08 PM

Ingredients: Makes 6 servings

2 cups chopped zucchini
1 cup sliced scallions (about 1 bunch), divided
1 cup frozen corn kernels, thawed
1 15-oz can low-sodium blacked beans, rinsed and drained
1/2 cup chopped roasted red peppers packed in water, patted dry
1 tsp ground cumin
9 medium stone-ground corn tortillas
1 1/2 cups salsa verde
1 cup shredded reduced-fat Colby Jack
1 medium jalapeno, thinly sliced
chopped fresh cilantro (optional)
cooking spray

Directions:

Preheat the oven to 400°F. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the zucchini and 3/4 cup scallions and cook until the zucchini starts to soften, 4 to 5 minutes. Add the corn and black beans and cook until heated through, about 2 minutes. Stir in the roasted peppers and cumin. Remove the skillet from heat.
Coat an 11-by-7-inch baking dish with cooking spray. Arrange 3 tortillas in the dish in a single layer, tearing the tortillas as needed to fit. Top with half the filling and spoon 1/2 cup salsa verde over the top. Repeat the layers with 3 more tortillas, the remaining filling, and 1/2 cup salsa verde. Top with the remaining 3 tortillas and 1/2 cup salsa verde. Sprinkle the cheese on top. Bake until the cheese melts and starts to brown, about 20 minutes. Remove from the oven. Sprinkle the casserole with the remaining 1/4 cup scallions and the jalapeno and cilantro (if using).

Serving Size:
Service size: 1/6 of casserole

Nutritional Information:
268 calories, 6 g fat, 2 g saturated fat, 886 mg sodium, 42 g carbohydrate, 5 g sugar, 10 g fiber, 14 g protein

Recipe Source:
Guest Recipe provided by Weight Watchers

Tags: High fiber, Vegetarian, Latin American, Gluten Free, Recipe book, General Healthy - Health Conscious, Entree