- 1 cup (3 medium) chopped italian tomatoes
- 1 cpu julienne-cut zucchini
- 1/2 cup finely chopped green onions
- 1 15 ounce can black beans drained and rinsed
- 1 10 ounce can Old Elpaso enchilada sauce
- 1 8 ounce container southwest flavor sour cream dip
- 8 -6 inch cotn tortillas, halved
- 8 ounces (2 cups) shredded colby monterey jack cheese
- 1 tablespoon cilantro fresh (chopped)
Prep: Heat oven to 350 , s
13x9 pan with non-stick s
. In a medium bowl, combine the zucchini,onion, and beans, mix well. Reserve 1/3 cup enchilada sauce, set aside. In another bowl mix enchilada sauce and sour cream dip, blend well. Spoon 2 Tablespoons of enchilada sauce mixture in bottom of pan. Arrange 8 tortilla pieces over the sauce mixture.(tortillas can overlap) Spoon half of vegetable mixture onto the tortillas, sprinkle with 2/3 cup of cheese. Spoon half of remaining sauce over the cheese. Repeat the process. Reserving 2/3 cup of chesse for top. Top with 1/3 cup of enchilada sauce. Cover with foil and bake for 30-35 mins. uncover and sprinkle with remaining cheese. Bake uncovered 5-10 more mins. Take out of oven and sprinkle with fresh cilantro.
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