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Vegetarian Enchilada Bake

From Statesboro Market2Go

<p>This easy and flavorful vegetarian meal is a great way to enjoy some of the wonderful vegetables available on the market! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 3

1 cup Zucchini (shredded)
1 tablespoon Bell pepper (finely chopped)
1 teaspoon Olive oil
1 Garlic clove (minced)
3/4 cup Corn
3/4 cup Black beans
1/8 teaspoon Salt
2.8 teaspoon Ground cumin
3/4 cup Salsa
2 tablespoons Fresh cilantro (minced)
3 6 inch tortillas
3/4 cup Cheddar cheese (shredded)
Sour cream for topping (optional)
Extra cilantro for topping (optional)

Step by Step Instructions
  1. Preheat oven to 350 degrees. Saute the zucchini and pepper in oil in a skillet. Add garlic and cook for 1 minute more.
  2. Add the corn, beans, salt and cumin and cook for 2 to 3 minutes. Stir in the salsa and cilantro.
  3. Place one of the tortillas into the bottom of a coated 1-1/2-qt. round baking dish. Spread 2/3 of a cup of the vegetable mix across the tortilla. Sprinkle 1/4 of a cup of cheddar cheese across. Repeat twice.
  4. Bake uncovered for 20 to 25 minutes. Remove from of and let stand for 10 minutes. Serve with sour cream and/or extra cilantro if desired.