Skinnytaste · by Gina Homolka★ 4.6 (26)
Late Summer Vegetable Enchilada Pie
NUTRITION · PER SERVING75M COOK
CAL 15%·PRO 34%
CARBS 33G45% OF CAL
7G FIBER0G ADDED8G INTRINSIC18G OTHER8G TOTAL SUGAR
FAT 12G37% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered Mexican casserole with roasted vegetables, tortillas, and cheese in a chile sauce. Saucy and satisfying, it can be made ahead and frozen.
mainmexicancasserolebeans🥧 baking dish🍳 skillet🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2-3 dried Ancho Chilies
- 1 cup boiling water
- 1 28-oz can whole tomatoes
- ¾ tsp kosher salt
- black pepper (to taste)
- 1 tbsp olive oil
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 2 jalapenos (seeded and finely chopped)
- 2 tsp cumin
- 1 lb zucchini (diced ¼-inch (4 cups))
- 2 medium ears of corn (kernels cut from cobb (1 ½ cups))
- 1 cup canned black or pinto beans (drained and slightly smashed with fork)
- 1 tbsp fresh lime juice
- ½ cup chopped cilantro (plus more for garnish)
- 8 6-inch corn tortillas
- 3 cups reduced fat Mexican blend cheese
At a glance
PER SERVING · TIME 75M
CAL 15%·PRO 34%
CARBS 33G45% OF CAL
7G FIBER0G ADDED8G INTRINSIC18G OTHER8G TOTAL SUGAR
FAT 12G37% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 725mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 630mg
- Calcium
- 538mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.