ENCHILADA CASSEROLE
Ingredients: 1/4 cup veggie oil, 1 tablespoon crushed garlic, 1 leek, 1 zucchini & 1 celery chopped small, 1 tsp each salt, pepper, cumin & chili powder. Juice of 1 lime. 1 can of black beans and corn. Drain & rinse both. 3 more zucchini's sliced thin. Can of enchilada sauce, 2 cups lite Mexican shredded cheese, 1 cup lite sour cream, fresh cilantro and 2 sliced avocados.
Slice the zucchini's so they look like lasagna noodles and bake on a sprayed cookie sheet at 375 for 20 minutes. I sprinkled the zucchini with a little garlic powder and cumin. Meanwhile, sauté first 5 ingredients until veggies become soft. Add spices, lime, beans and corn and mix thoroughly. In a large baking pan, layer the zucchini, bean mix and repeat. Top with enchilada sauce and shredded cheese. Cover and bake on 350 for 40 minutes. Take out and add sour cream, avocado, fresh cilantro and sprinkle with chili powder.
Flavors in this dish are amazing!
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