FBD

Vegetable Tortilla Casserole

Sautéed zucchini, peppers, and onions with green chiles layered between corn tortillas and two cheeses in a sour cream sauce.

AmericanVegetarianEasy30 minBy Northstar

Ingredients

Servings
6
  • 2 tbsp vegetable oil
  • 4 whole medium zucchini, thinly sliced
  • 1 whole green bell pepper, chopped
  • 1 whole onion, chopped
  • 1 can (4 oz) diced green chiles
  • 1 0.5 cup Monterey jack cheese, shredded
  • 0.5 tsp cumin
  • 2 tbsp flour
  • 2 cup sour cream, divided
  • 6 whole corn tortillas, each cut into 8 wedges
  • 1 0.5 cup American cheese, shredded

Instructions

  1. 1

    Heat oil; add zucchini, bell pepper, and onion. Cook for 5 minutes. Stir in chiles and cumin.

  2. 2

    Blend in flour and 1 cup of sour cream.

  3. 3

    In an oblong casserole, layer tortillas, ½ of the vegetables, ½ of the remaining sour cream, and ½ of the cheeses.

  4. 4

    Repeat layers once more. Bake uncovered at 350°F for 30 minutes.

Tags

mexicanzucchinivegetariancheesecasserolesour creamtortillas