Vegetarian Enchilada Casserole

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A delicious vegetarian enchilada casserole made with zucchini, mushrooms, black beans, corn and homemade enchilada sauce!

Ingredients

2 C cooked black beans (I used canned organic and rinsed before using)
1 tbsp extra virgin olive oil
8 oz sliced baby bella mushrooms
2 small zucchini, diced (about 2 cups)
1 small sweet onion, thin sliced
1 C frozen sweet corn
Pinch of salt and pepper, plus more, if desired
½ C chopped walnuts
2 tbsp fresh lime juice
1 C enchilada sauce
6 super size corn tortillas, halved (you may use smaller tortillas however, you will need to use more than 6)
1 C shredded cheddar cheese
½ C queso fresco (optional)
fresh cilantro for garnish

Instructions

View the full recipe at Small Green Kitchen →