The recipe says to line baking dish with corn tortillas and overlap as needed, but I like to cut all the tortillas into squares. I’ve found that it’s easier for the kids to eat this way. I pour enchilada sauce in the bottom of the dish, then add some of the tortillas squares and the vegetable mixture. Top with remaining tortilla squares and enchilada sauce. Cheese is optional. I really like the fresh cilantro and tomatoes on top.
- 1 tablespoon vegetable oil
- 2 small zucchini, diced (about 2 cups)
- 1 large onion, chopped (about 1 cup)
- 2 cups packed coarsely chopped fresh spinach leaves
- 1 cup frozen whole kernel corn
- 1 can black beans
- 2 1/3 cups prepared enchilada sauce
- 12 corn tortillas (6-inch)
- 2 cups shredded Monterey Jack cheese (optional)
- Chopped fresh cilantro leaves
- 2 Roma tomatoes, diced
Heat the oven to 350 degrees F.
Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they’re tender. Stir in the spinach, corn and black beans. Cook and stir until the spinach is wilted.
Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed and add the vegetable mixture. Top with the remaining tortillas and enchilada sauce.
Bake for 20 minutes. Top with cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro and tomato before serving, if desired.