Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

Makes 10 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese

1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

NUTRITION INFORMATION: Per serving: 243 calories; 10 g fat (5 g sat, 4 g mono); 23 mg cholesterol; 30 g carbohydrate; 9 g protein; 5 g fiber; 338 mg sodium; 267 mg potassium.
Nutrition bonus: Vitamin C (23% daily value), Fiber (22% dv).
1 1/2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 fat

MAKE AHEAD TIP: Prepare through Step 3 and refrigerate for up to 1 day.

Whole family loved it! I thought the kids wouldn't eat it because it doesn't look very appetizing, but the taste was great and everyone enjoyed it. I used kidney beans instead of black beans because that's what I had on hand.

Lori, CT

The taste is quite good, but the texture is too mushy. It needs some crunch.

Anonymous, Manchester, NH

We LOVE this. I'm making it today for the third time. It's great as a leftover too. Great for a crowd, and even as a side dish. Beth B

Anonymous, Meredith, NH

Man, that was soggy. Good flavor, but I'd suggest adding a coupld handlfuls of crushed tortilla chips in the layers (under the enchelada sauce) to firm it up, then a layer on top after cooking to add the crunchy texture.

Anonymous

chopped the zucchini instead of grating it and used less enchilada sauce than recipe called for. loved it. not at all mushy.

Anonymous, park city, UT

super, super tasty. a regular at our house. we occasionally add green peppers as well. it is soggy if you immediately serve it, but we've found that if you let it sit (and cool somewhat) for 10-15 minutes, that's not a problem any more. yum, yum, yum!

Anonymous, redwood city, ca

Awesome treat

Anonymous, Upper Darby, Pa

This was so easy and yummy!! We actually browned up some hamburger and added it to it for some meat. We let is sit for about 10 mins and it was perfect!! It makes a large pan but the leftovers were also great!! Its easy to add extra ingredients to this like extra beans, meats, or whatever you would like!! Also great served with sour cream on top!!

Anonymous, Rochester, MN

This recipe was fantastic. Makes great leftovers too.

Anonymous, San Francisco, CA

My husband who doesn't like vegetarian dishes even loved this. We were very surprised with how much flavor this dish has. The first time we made it mild, next time we will make it a little hotter.

Anonymous, Cottge Grove, MN

We thought this casserole looked pretty unappealing when served up, but the taste was excellent, and it only got better when refridgerated or frozen for leftovers. The only change I made was to use homemade enchilada sauce for a fresher, spicier zing. I will definitely make this recipe again. Individually frozen portions go straight from the freezer to the mirowave for a very easy lunch.

Anonymous, Augusta, ME

Loved it!! The first time I made this, it was quite mushy and runny...was more like soup than casserole. The second time I made it, however, I oven-toasted the tortillas and made sure to remove as much water from the veggies that I could (especially the zucchini). Of course, as others have commented, using less enchilada sauce helps, too. I also waited about 10 minutes after removing the dish from the oven to cut into it, and though it was soft, it definitely held its shape when cutting and didn't run all over the plate. Leftovers are wonderful for lunch the next day!!

Jenny, Pompano Beach, FL

This is also a great crock-pot meal! You can cook it on low for about 4 hours. It is also yummy with chicken.

Anonymous, Upton, KY

Loved the recipe-it was easy. I used green mild enchilada sauce and a little less than called for. Can't wait for left-overs

, Waterford, CA

Wow, we loved it!

Sharon , Little Rock, AR

I tried this and it was a huge hit. It doesn't look great but wow it tastes awsome. I recommend the Trader Joes enchilada sauce

Melinda , Vallejo, CA

This is delicious. I've added fresh spinach and squash for more variety. Fantastic.

Anonymous, CO

DELICIOSO!!! This is a family favorite. Everyone who tries it loves it and asks for the recipe. I do it with only 1 can of enchilada sauce like some others have suggested. I also add a little more cheese on the top. DELICIOSO!!

, Davidson, TN

I've made this several times, my husband loves it! I add browned, ground turkey with taco seasoning and make this our meal! I've grated the zucchini but have found that I prefer it sliced in half circles, adds a little more texture.

, Leawood, KS

Really good! Mine wasn't runny at all. I made sure to drain the canned goods very well and I used the Lawrys enchilada sauce packet with 1 can tomato paste and 19 oz. of water instead of canned sauce. My kids suprisingly loved it! They said it's a keeper!

Tammy, Sunny southern, CA

Great inexpensive recipe. I would recommend using green salsa over the red enchilada sauce. I've tried both and preferred the green salsa.

THIS WAS VERY VERY GOOD! I am 18 and I love to cook. I made this for my family (my mom, 2 younger sisters, and a younger brother) and they loved it. It was gone quicker than the time it took to cook it (and it was cooked in about 30 min.) I also liked that it was so healthy. I put two zucchinis and two cans of beans and a little less enchilada sauce, and my casserole wasn't runny. If you are even doubting this recipe, shame on you!

, AR

The second time I made this recipe, I substituted a pint of small whole cherry tomatoes for diced tomatoes. The resulting tomato flavor was intense and complex. I could never go back to using diced tomatoes in this recipe! Instead of grated zucchini, I used small chunks of zucchini. The result was added texture and I could actually taste the zuccini.

Anonymous, Clearwater, FL

My kids loved this and will not eat beans and shy away from anything that is vegetarian. I did leave out the zuchini.

Anonymous, HMB, CA

Always a hit - I make it about 1 or 2 times a month. When we have leftover fajitas (chicken or beef or both), I chop and add them in the center.

Carol, San Antonio, TN

This was really great! My husband loved it. I made a few little changes. I chopped the zucchini like others had suggested, and it came out well. I also added two cloves of minced garlic to the mixture, two cooked and chopped chicken breasts and 1/2 of a green bell pepper chopped. I substitued 1 can of drained rotel for the chopped tomatoes and used a 14 oz can of enchilada sauce. I was carefull to saute all vegtables to remove the moisture, so mine was not soggy at all. I also used a smaller, but deeper dish that called for so the tortilla layer held up better. The only problem with mine is it was a little too hot for the kids. Next time I make it I will use mild rotel and mild sauce. Really a great dish!!!

Rebecca, Wylie, TX

This was actually really easy and tasted great. The texture was pretty soggy, my guess is that's from the zucchini so I think I'll improvise next time. My boyfriend took leftovers to his work for lunch and he had two people ask him for the recipe when he heated it in the microwave and they smelled it. Yummy.

Foxxy Rokker

This is excellent. I make it about once a month. As suggested by others, I cube the zucchini for some texture and cook the zucchini and vegetable mixture longer to remove some of the moisture; in fact, I don't even drain the diced tomatoes, just cook until the moisture level in the veggies looks appropriate. Does not come out soggy for me.

Terri, Central, MA

AMAZING! I made this last night after seeing all the rave reviews and I am in love! After eating this, my guests said I should open a restaurant (BTW i served it with salad featuring the Eatingwell Blue Cheese Dressing - see my details there) and it was so simple to make. I was wary of the forementioned mush issue so I allowed the tortilla to go up the sides of the dish, which kept it drier and sturdier and I also used a small spoon to apply the sauce each time so that it just covered everything, there was no pooling. It baked up looking GREAT, like lasagna does, and i served it with the remaining sauce on the side and some fat free plain yogurt instead of sour cream. My vegetarian roommate was SO EXCITED she tried to eat a piece i dropped on the floor (I stopped her) and everyone else were meat eaters that absolutely raved about it. (FYI I used canned sauce, which was still delicious and a major time saver.)

Keek, Los Angeles, CA

I made this the other day with a few changes. While the oven is heating up, I layered the tortillas on a cookie sheet and sprayed them with cooking spray. I also chopped (rather than grated) the zucchini, but chopped rather fine (I really didn't want the kids to "know" what is was) and while cooking, the tortillas crisped in the oven. Really helps and doesn't add extra fat and calories by adding store bought chips.

Sundy, Holt, MI

This was excellent! Not too much liquid. The recipe does call for draining the diced tomatoes... maybe that's why some turned out too wet. Anyway, my son and husband loved it. I had to add some shredded chicken, as my husband wrinkles his nose when he doesn't see meet on the dinner table.

Sherry, Franklin, MA

This was really yummy. I didn't have corn tortillas so I used whole wheat. I also did not use corn, but added extra zuchinni. I will make this again.

Celange, Lawrenceville, GA

I really like this! I waited to serve it, and it wasn't mushy at all. I added raw green peppers on top, since some people said they thought it needed some crunch. Definitely a keeper!

Erin, Shelburne, VT

Very good! My anti-veggie hubby LOVED it too and the kids gobbled it up. Our enchilada sauce came in a 16 oz. bottle (instead of the 19 oz. recommended) and it wasn't too runny at all - it was a perfect consistancy. It was too spicy using the red enchilada sauce (from Whole Foods) so next time we will use green or an even mix of tomato and enchilada sauce. We followed the recommendation and used yogurt and it was great too.

K

I thought this meal was excellent! The recipe was extremely easy to follow and tasted wonderful. My entire family including my husband, who turns his nose up at anything vegetarian, loved this dish. My husband even had seconds! Only change made was that I toasted the tortillas before putting them into the baking dish.

Marcee, St. Louis, MO

I have maded this recipe for a long time now and this is the recipe .2 lb. thinly sliced zucchini 1/4 lb. mushrooms; 1/2 cup cottage cheese; 1 egg 1/2cup ofjack cheese; steam zucchini and saute mushrooms blend cottage cheese with egg until smooth Layer a baking dish with the zucchini;mushrooms and cottage cheese .top with cheese. Bake at 350 f for about 45 mins

Patricia, Abbotsford, B.

I just made this tonight and it was great! I have zucchini coming out of my ears so I put in a large zuchini from the garden and used a slotted spoon to put in the pan. Top with fat free plain yogurt. Yum!

Lisab, Brighton, MI

Really good and easy! I added chicken for protein and jalapenos for kick, and only used half as much enchilada sauce.

Phil, New Orleans, LA

We loved this for dinner AND breakfast the next day. To avoid some of the sogginess that others mentioned, I drained the excess liquid that was released in the process of cooking the veggies - almost half a cup - before layering the ingredients. I also used regular, not lowfat cheese. Making it in the morning and cooking it at dinner time worked really well.

Outdoorgrrl, Kirkland, WA

At work we've been doing this really cool thing where once a week the 5 ladies in the lab take turns making a healthy, low-cal, low fat, but delicious lunch and bring it in for everyone. It's really nice because we only have to cook for the lab about once a month but once a week we get a delicious, healthy, homemade meal for lunch. This is what I brought in for my first turn, and it was a HUGE success!!!

Christine, Orlando, FL

This was really, really good. And really fast and easy. I used regular cheddar and who knows how much extra fat and calories it added. Served with a green salad for a simple, tasty week night meal.

Meghan L., Sonoma, CA

I have made this twice now and my husband and I both love it! The first time I reduced the amount of sauce since some reviews said it was too soggy, but I found it to be too dry and bland. The second time I used 20oz of verde sauce, diced the zucchini for extra crunch, rinsed all canned veggies, and otherwise followed the directions. It was perfect! I love how this recipe has a great Tex Mex flavor but due to the extra veggies and lack of meat and grease, it does not leave you feeling disgustingly full afterwards like eating at a Mexican restaurant!

Jennifer

This is my second review. This time instead of using canned sauce, I used the Lawry's enchilada sauce mix (mix with tomato paste, etc.) which I thought gave it a nicer flavor (the canned one was a little sharp tasting). Also, instead of making a casserole, I used the eatingwell wheat pizza dough recipe and used the rest of the ingredients here (minus the tortilla of course) to make a texmex pizza and it was SO SO good. Hard not to eat the whole thing. Oh and enough leftover ingredients to make a second pizza if desired. This is still a fave recipe after almost a year.

Keek 2, Los Angeles, CA

That is what my husband said when I made this... I read the reviews and people said that their families loved it and didn't notice that it was meatless... I guess mine is just harder to please. I'd say this recipe was just okay. I had to eat pretty much all of it because my hubby wasn't into it so maybe I just got tired of it with all the leftovers.

Where's the meat?, Sacramento, CA

I hardly ever cook and I was able to make this great tasting dish!!! I cooked this for a friend recovering from surgery and took it to their home for dinner. I added 3 shredded chicken breasts (seasoned with packaged Taco seasoning), baked the tortillas, added in more black beans, and bell pepper. It was yummy and the left overs were even better the next day. I would add in alittle more enchilada sauce next time. I served a side of fresh cut fruit (pineapple/starwberries/kiwi) cooked squash, and had angle food cake with Blueberries for dessert. I will cook this again for the family.

Heidi, Temecula, CA

Delicious!!!

Tiffany, Sewell, NJ

I have had this recipe cut out for some time now and I regret not making it before! It was delicious! We didn't change a thing except I used probably 2 cups of cheese. Next time I might try to blot the zuchinni with paper towels first, but it was fine. We liked that the tortillas got super soft. Would also be good with chicken added, but I like having a vegetarian option every once in a while.

Angela, Westland, MI

A nice take on the chilaquiles we had in Mexico. I added some seasoned shredded chicken to my husbands portion. Quick and easy.

Felicia, Seattle, WA

Since chilaquiles typically has eggs, I decided to make this for a brunch. I portioned it out and put a poached egg on top of each serving, with a dollop each of mashed avocado and sour cream on the side. It was a great hit.

Jordan, Long Beach, CA

This was yummy! We used whole wheat tortillas and it was not mushy at all. I made extra filling to freeze and save for later.

Marcie, Cleveland Heights, OH

This was great! I served it with low-fat sour cream and fresh salsa.

Joelle, Coconut Grove, FL

This recipe was very good and very easy. Ours turned out really good and was NOT mushy at all. I used Fire Roasted tomatoes and it gave a nice flavor as well. We look forward to making this again and leftovers were just as good if not better!

Debbie, Ft. Collins, CO

Hard to find a recipe that everyone loves AND is healthy. Used fat free cheese. My husband, daughters and their husbands all loved it.

Doris F, TX

This recipe is very easy and a HUGE hit within my family. You forget how healthy it is because the flavors are so wonderful and robust. I continue to make it, switching it up with meats and barious other veggies. Just made it for a family gathering and emailing it to several people right now!

carlee, eugene, or