mealFit Black Bean Zucchini Enchilada Casserole

Ingredients 

• Pack of 12 Corn tortillas
• 3 bell peppers
• 1 onion sliced
• 2 Grated zucchini
• 2 Cans of Black beans
• 1 lb of Sharp Cheddar Cheese Grated

• Sauté the bell peppers and onion in olive oil till soft
• Place a

Enchilada sauce

• 2 -15 oz cans of Diced tomatoes
• ½ onion diced
• 1 bell pepper diced
• 2 tsp Mealftit OG Seasoning
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp oregano

Instructions

• Bring to a boil and turn heat to a simmer for 30 min
• Transfer to a blender  and purée
• Transfer back to the pot to keep warm

Casserole

• Pre-heat oven to 350
• In a 9x13 pan spray with cooking spray
• Put a thin layer of enchilada sauce on the bottom of the pan.
• Then a layer of the corn tortillas
• Then a thin layer of the peppers and onions
• Then a layer for black beans
• Then a layer of cheese.
• Then repeat the steps one more time…Sauce, tortillas, peppers and onions, black beans they cheese.
• Cover the dish in tin foil and tent it so the cheese does not melt to the foil
• Bake for 25 min
• Then uncover and bake for another 10 min then check