you'll need:
- 2 tbsp vegetable oil
- 3 cups chopped or sliced zucchini (i thinly slice mine, but either will work)
- 1 cup chopped onion
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes with green chiles, drained
- 1 can ranch-style beans
- 1 1-oz package taco seasoning
- 1/2 cup light sour cream (i subbed in non-fat greek yogurt since i don't love sour cream)
- 2 cups shredded sharp cheddar cheese
- 1 8-oz package low-fat cream cheese
- 12 5" corn tortillas
- 3 chicken breasts (the original recipe did not include chicken, and this is a great vegetarian meal if you'd like it to be. we added chicken this time though!)
1. preheat oven to 350 and spray a 9x9" baking dish with cooking spray.
2. heat oil in a large skillet on medium-high heat. add zucchini and onion and cook for 8-10 minutes.
3. add corn, black beans, ranch-style beans, tomatoes, and taco seasoning. stir and turn heat to low.
4. in the meantime, if you prefer to add chicken, cook it any way you like. i used my grill pan, but you could bake it or cook it in a saute pan. once the chicken is done, slice it into bite-sized pieces.
5. in a small bowl, combine 1 cup of cheddar, cream cheese, and sour cream/greek yogurt. mix until blended.
6. layer 4 tortillas on the bottom of the prepared baking dish. top tortillas with 1/2 of the zucchini mix, then top evenly with 1/2 of the cheese mixture. you can add the chicken to the zucchini mix or just place separately on top of the cheese layer.
7. place 4 tortillas on top of the cheese layer, then top with remaining zucchini mixture. add the rest of the cheese mixture on top, then cover the casserole with 4 more tortillas. sprinkle with remaining 1 cup of cheese and bake for 30 minutes.
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| i forgot to take a picture before we dug in! this is after we each had a serving so excuse the rough appearance :) it's way prettier when it's fresh out of the oven! |
enjoy!
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