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Old 03-30-2014, 03:42 PM   #10 (permalink)
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Join Date: Sep 2013
Posts: 418
Default Vegetable Enchilada Casserole

- 1 large red bell pepper, seeds removed, chopped
- 2 small or 1 large zucchini, cut in half and chopped
- 1 medium yellow squash, seeded, chopped
- 1 large onion, chopped
- 1 Tbsp olive or canola oil
- salt and pepper to taste
- 1 can black beans drained and rinsed
- 2 garlic cloves, minced
- 1 packet taco seasoning
- 1/2 c chopped fresh cilantro
- 2 cups enchilada sauce (red or green, whichever you prefer)
- 9 - 10 small corn tortillas (or omit)
- 2 c shredded cheese


1. Sautee red bell pepper and onion until a little softened.
2. Add in garlic, zucchini and squash. Cook until tender but still with bite.
3. In a large bowl mix together enchilada sauce and taco seasoning until incorporated.
4. Add in all other ingredients except tortillas and only 1/2 the cheese.
5. Tear tortillas into 4 or 5 pieces and add to bowl, Mix so they are well covered.
6. Put in a 9x13 sprayed pan. Top with remaining cheese. Bake for about 25 minutes at 350F or until cheese is golden casserole is bubbly.

Start (1/9/14): 276.8
Goal (Summer, 2015): 130ish
Current: 246.8

Age: 43

Next mini goal 238 by 10/17
17.8 lbs to go until next bigger goal.
Would like to be as close to ONEderland by Christmas as possible.
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