Chilaquiles Casserole (Kate)

Indredients:

1 Tbsp canola oil

1 medium onion, diced

1 medium zucchini, grated

1 19-ounce can blacl beans, rinsed

1 14-ounce can diced tomatoes, drained

1 ½ cups corn, frozen (thawed) or fresh

1 teaspoon ground cumin

½ teaspoon salt

12 corn tortillas, quartered

1 19-ounce can mild red or green enchilada sauce (milder)

1 ¼ cups reduced fat Chedder cheese, shredded

Preparation:

1. Preheat oven to 400 degrees. Lightly coat a 9 by 13 inch baking pan with cooking spray.

2. Heat oil il a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zuchinni, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 mintues.

3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Nutritional Info (Serves 10)

Per serving: 243 Calories, 10g Fat, 30g Carbohydrates, 9g Protein, 5g Fiber

This can be prepared ahead of time through Step 3 and refrigerated for up to 1 day.

Tex-Mex Lasagna (Gayle)

Ingredients:

¾ cup bottled salsa

1 ½ teaspoons ground cumin

1 14.5 ounce can no-salt added diced tomatoes

1 8-ounce can no-salt added tomato sauce

Cooking spray

6 precooked lasagna noodles (such as Barilla or Vigo)

1 cup frozen whole kernal corn, thawed

1 15-ounce can black beans, rinsed and drained

2 cups shredded reduced fat Mexican blend cheese

¼ cup chopped green onions

Preparation:

1. Preheat oven to 450 degrees.

2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-ince baking dish coated with cooking spray.

3. Arrange noodles over sauce; top with ½ cup corn and half of the beans.

4. Sprinkle with ½ cup cheese, top with 2/3 cup sauce.

5. Repeat layers once, top with remaining 2 noodles; spread sauce over noodles and sprinkle with remaining cup of cheese.

6. Cover and bake for 30 minutes or until noodles are tender and sauce is bubbly.

7. Let stand 15 minutes, sprinkle with onions

Nutritional Information (Serves 4)

415 Calories, 13.3g Fat, 27.2g Protein, 55g Carbs