Chilaquiles Casserole Recipe
Recipe By EatingWell
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.
4.8
20 Rating -
Rate
Vegdiet
1hr 30minstotal
1hr 30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Chilaquiles Casserole Recipe
- 1/10 tablespoon Canola oil
- 1/10 Medium Onion, Diced
- 1/10 Medium zucchini, grated
- 1.90 ounce 1 can black beans, rinsed
- 1.40 ounce 1 can diced tomatoes drained
- 0.15 cup Corn, frozen or fresh
- 1/10 teaspoon Ground Cumin
- 1/20 teaspoon Salt
- 1.20 Corn tortillas, quartered
- 1.90 ounce 1 can mild red or green enchilada sauce
Nutrition
value
value
45
calories per serving
2 g Fat2 g Protein5 g Carbs3 g FiberOther
Current Totals
- Fat2g
- Protein2g
- Carbs5g
- Fiber3g
MacroNutrients
- Carbs5g
- Protein2g
- Fiber3g
Fats
- Fat2g
Vitamins & Minerals
- Calcium35mg
- Iron1mg
- Vitamin A464mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B930mcg
- Vitamin B120mcg
- Vitamin C18mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium25mg
- Manganese< 1mg
- Phosphorus16mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell