1-12-12: What's for Dinner?

Chilaquiles Casserole

10 servings
Active Time: 20 minutes
Total Time: 45 minutes

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, diced
• 1 medium zucchini, grated
• 1 19-ounce can black beans, rinsed
• 1 14-ounce can diced tomatoes, drained
• 1 1/2 cups corn, frozen (thawed) or fresh
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 12 corn tortillas, quartered
• 1 19-ounce can mild red or green enchilada sauce
• 1 1/4 cups shredded reduced-fat Cheddar cheese

Preparation

1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

I didn't put the zucchini and onion in it. 

I am trying to teach my kids to eat only one helping of food, but when they like it they ask for seconds and I have to turn them away, they don't like that very much. But it will help them learn portion control and hopefully help them to be healthy and eat right and not over indulge. But we all loved this.

Something my husband and I have started doing is taking the One A Day Multi Vitamins, I am taking the Women's and he is taking the Men's.