Ingredients
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1 (15 oz) can no-salt-added tomato sauce
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2 tbsp sodium-free chili powder
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1 tbsp all-purpose flour
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2 tsp smoked paprika
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1 tsp ground cumin
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1 large zucchini, grated
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1 tbsp olive oil
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1 lb 95% lean ground beef
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1 (16 oz) pkg frozen chopped onions and peppers, thawed and drained
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1 (15.5 oz) can no-salt-added black beans, drained and rinsed
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1/2 (16 oz) pkg frozen corn, thawed
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Cooking spray
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12 corn tortillas
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1 cup shredded part-skim Cheddar cheese
To Serve:
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Chopped tomatoes
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Chopped cilantro
Steps
1
Preheat oven to 375°F. To a medium microwave-safe bowl, add the tomato sauce, ½ cup water, chili powder, flour, paprika, and cumin. Season with salt and pepper. Microwave on high 2–3 min., until simmering. Whisk enchilada sauce until smooth and set aside.
2
Place the grated zucchini in a fine-mesh strainer and press down with hands or a spoon to remove excess liquid.
3
In a 12-inch skillet, heat the oil on high. Add the ground beef, onions and peppers, and zucchini. Season with salt and pepper. Cook 8–9 min., until beef is cooked through and vegetables have softened, stirring occasionally. Stir in the beans, corn, and ½ cup enchilada sauce. Season with salt and pepper. Cook 3–4 min., until corn is warm.
4
Coat a 9x13-inch baking dish with the cooking spray. Spoon ½ cup enchilada sauce in dish. Top with a layer of the tortillas and one-third of beef mixture. Repeat layers twice, alternating between sauce, tortillas, and beef mixture. Sprinkle the cheese over top.
5
Bake 30–35 min., until filling is bubbling. Let stand at room temperature for 10 min. Top with tomatoes and cilantro, if desired.
