mealFit Black Bean Zucchini Enchilada Casserole

mealFit Black Bean Zucchini Enchilada Casserole


  • 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


Enchilada sauce
  • 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


  • 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

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