CHILQUILES CASSEROLE

by DanicasDaily on November 12, 2009

There are very few times that I think a recipe is ABSOLUTELY phenomenal.  This vegetarian black bean tortilla casserole seriously rocked my world tonight.  This modified  Chilaquiles Casserole Recipe from EatingWell.com is so easy to make and LOADED with flavor if you pick the right ingredients.

CHILQUILES CASSEROLE

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INGREDIENTS:

Here are the ingredients I used as modified.

1 medium onion, diced

1 medium zucchini, quartered

1 19-ounce can black beans, rinsed

1 14-ounce can diced tomatoes with green chilies, drained

1 1/2 cups corn, frozen (thawed) or fresh (I used Trader Joe’s Fire Roasted – Smokey good!)

1 teaspoon ground cumin  (I forgot to include this)

12 corn tortillas, quartered (I used Green Chile Corn Tortillas!)

1 19-ounce can mild red or green enchilada sauce

1 1/4 cups shredded reduced-fat SHARP Cheddar cheese (stronger cheese = more cheesy flavor!)

For the complete recipe and instructions, check it out at EatingWell.

P.S. You can SPRING their recipes, by adding a recipe and adding the link to your recipe folder ~ cool huh?!!!!

Be sure to pick a good quality enchilada sauce such as this Frontera Sauce.  Good Sauce = Good Flavor!IMG_4958IMG_4961

My FAVORITE tortillas.  I pick these up at the Farmer’s Market and freeze them to have them year round.  Flavored Corn Tortillas rock!

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Start off by sautéing your onion in nonstick spray until soft, about 5 minutes.

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Add your corn, beans, tomatoes, zucchini and spices if using.  Cook until heated, about 3 minutes.

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While your veggies cook, finely shred your cheese and quarter your tortillas.  Finely shredding your cheese allows it to go further.

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Start off by scattering some tortillas on the bottom of a 9×13 pan sprayed with nonstick spray.

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Add 1/2 your veggie mixture and 1/2 your enchilada sauce.

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Add 1/2 your cheese and repeat layers ending with cheese.

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Cover with foil and Bake at 400 degrees for 15 minutes.  Remove foil and bake for 15 additional minutes until the cheese is melted and the sauce is bubbling.

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Cut into 8 servings (because 10 is too small!) and enjoy!

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I omitted the oil from the original recipe and used 2 tortillas less since my pack only had 10 which saved on calories.   Calculating this with 8 servings versus 10 and I still think you will find this to be a fairly low cal, low point (5-6 Weight Watcher Points!) dish.

Try it –you’ll like it! :D

{ 18 comments… read them below or add one }

Diana November 13, 2009 at 1:24 am

Yum, that looks delicious and fairly easy to make! That’s how I like it ;)

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Jessie November 13, 2009 at 5:25 am

I can’t wait to try this recipe. Looks so yummy!

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Heather November 13, 2009 at 5:38 am

Delicious, I made a similar recipe earlier this fall.

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Emily (The Experimentarian) November 13, 2009 at 6:00 am

This looks like a good recipe to modify for using up leftover veggies in the fridge, too. You always have the best ideas! I can’t wait to make this :) Happy Friday xoxo

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Katie November 13, 2009 at 6:02 am

Looks delicious! I totally need to get that enchilada sauce I use the canned kind… Kinda blah and just not yummy.

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RunToTheFinish November 13, 2009 at 7:04 am

ok I’m going through your recipes today to see what I can make for my dad that he will actually eat..this is a contender

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Jenna November 13, 2009 at 7:52 am

wow that looks terrific!
jenna

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Kristin (Kristin's Nibbles) November 13, 2009 at 10:48 am

Drooling. :P

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Naomi (onefitfoodie) November 13, 2009 at 11:43 am

looks SOOO good, thank you for posting the recipe :)

I love twists on classic recipes such as this one!

happy friday!

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Alicia November 13, 2009 at 12:25 pm

YUM! Looks awesome!

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Melissa November 13, 2009 at 12:42 pm

Danica- I have been following your blog for so long and also enjoyed seeing you on BFL Tracker (team Bad A$$). I wanted to let you know that I am working on starting my own blog for food and fitness. I was looking for something to do for “me time” and thought this would be the perfect thing. If you have any tips about the blog world you wouldn’t mind sharing, I would appreciate it!

P.S. I am drooling over your recipe!

Melissa whitegirllife.wordpress.com

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janetha November 13, 2009 at 2:36 pm

holy crap. that looks incredible! and i know marshall would love it. thhhanks lady! love you!

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24 carrot November 13, 2009 at 3:31 pm

This looks fantastic. Putting it on the make soon list.

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katie November 13, 2009 at 9:02 pm

that casserole looks fantastic! and not too hard! awesome

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BroccoliHut November 13, 2009 at 10:20 pm

Awesome recipe!

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Theresa January 23, 2011 at 8:41 am

I was just looking up Frontera Enchilada Sauce because my husband has to be gluten free and found that they put Chicken Base in the sauce. I am so disappointed!!! I was looking forward to trying a new “sauce”!

It is Gluten free but not vegetarian…

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DanicasDaily January 24, 2011 at 11:44 am

Hi Theresa,

Awww, bummer! I LOVE all their sauces ~ I wonder if they make a version that is vegetarian…I know Whole Foods sells several of their sauces and salsa. Do keep me posted if you find a great vegetarian version. This recipe is tasty and super easy to make.

Good luck,

Danica

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Wendy May 13, 2011 at 2:49 pm

Making this tonight. Easy enough to make, hope it tastes good too. I’ll have to add some chicken to make DH happy.

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Danicasdaily.com is not meant to be a substitute for any professional advice, guidance, or counseling. Any information contained on this site reflect Danica's experience and is not intended to take the place of medical advice from a physician. Weight Watchers® and PointsPlus® are registered trademarks of Weight Watchers International, Inc. The number of Points+ provided for food on this site was calculated by Danica based on published Weight Watchers information. This site does not imply sponsorship or endorsement by Weight Watchers International, Inc. Danica does not guarantee the Points+ information is correct. I am not associated with Weight Watchers and they have not endorsed this site. I highly recommend joining WW and attending regular meetings as a way to successfully lose weight.



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