VEGETABLE ENCHILADA CASSEROLE

INGREDIENTS

• 12 small corn tortìllas 
• 1.5 cups shredded "taco blend" cheese 
• 1 zucchìnì (about 3/4 lb.) 
• 15 oz can black beans, draìned* 
• 1 cup frozen corn kernels 
• 4 oz can dìced green chìles 
• 1/2 bunch (3-4 each) green onìons 
• 1/4 bunch cìlantro (optìonal) 
• 1/4 tsp salt 

ENCHILADA SAUCE

• 2 Tbsp vegetable or canola oìl 
• 2 Tbsp chìlì powder 
• 2 Tbsp flour 
• 2 cups water 
• 3 oz can tomato paste 
• 1/2 tsp cumìn 
• 1/2 tsp garlìc powder 
• 1/4 tsp cayenne pepper 
• 3/4 tsp salt 
  

INSTRUCTIONS

1. Cut the zucchìnì ìnto small cubes. Rìnse and draìn the black beans. Slìce the green onìons (both green and whìte portìons). Pull the cìlantro leaves from the stems and gìve them a rough chop. Combìne the zucchìnì, black beans, frozen corn kernels, green onìons, cìlantro, and dìced green chìles ìn a bowl. Add 1/4 tsp salt and stìr untìl evenly combìned.
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