Vegetarian Taco Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

4 spray(s) Cooking spray

2 cup(s), sliced Uncooked zucchini chopped (from about 2 medium)

1 cup(s) Uncooked scallion(s) (from about 1 bunch), sliced and divided

1 cup(s) Frozen corn kernels thawed

15 oz Canned low sodium black beans rinsed and drained

½ cup(s) Roasted red peppers (packed in water) chopped, patted dry

1 tsp Ground cumin

9 medium Corn tortilla(s) stone-ground

1 ½ cup(s) Salsa verde

4 oz Kraft 2% Milk colby Jack cheese shredded (1 cup)

1 medium Jalapeño pepper(s) thinly sliced

3 Tbsp Cilantro chopped (optional)

Directions

Preheat the oven to 400°F. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the zucchini and ¾ cup scallions and cook until the zucchini starts to soften, 4 to 5 minutes. Add the corn and black beans and cook until heated through, about 2 minutes. Stir in the roasted peppers and cumin. Remove the skillet from heat.

Coat an 11-by-7-inch baking dish with cooking spray. Arrange 3 tortillas in the dish in a single layer, tearing the tortillas as needed to fit. Top with half the filling and spoon ½ cup salsa verde over the top. Repeat the layers with 3 more tortillas, the remaining filling, and ½ cup salsa verde. Top with the remaining 3 tortillas and ½ cup salsa verde. Sprinkle the cheese on top. Bake until the cheese melts and starts to brown, about 20 minutes. Remove from the oven. Sprinkle the casserole with the remaining ¼ cup scallions and the jalapeño and cilantro (if using).

Serving size: 1/6 of casserole