Vegetarian Layered Tortilla Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered tortillas with sautéed vegetables (onion, peppers, zucchini, corn), black beans, herbs, cheese, and enchilada sauce. A hearty vegetarian casserole that welcomes improvisation and improves with leftovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 onion, diced
- 2 bell peppers, diced
- 1 large zucchini, diced
- 2 ears corn, shucked, kernels stripped
- 1.5 cups cooked black beans, see notes below
- enchilada sauce
- 9 to 12 tortillas, see notes below
- 6 scallions, thinly sliced
- 1 bunch cilantro, finely chopped
- 8 ounces Monterey Jack cheese, grated
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 675mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 580mg
- Calcium
- 364mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 675MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.