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Chilaquiles Casserole

Nutrition per serving    (USDA % daily values)
CAL
436
FAT
34%
CHOL
9%
SOD
16%

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Ingredients for 10 servings

1/2 teaspoon salt

1 medium zucchini, grated

1 teaspoon ground cumin

1 14-ounce can diced tomatoes, drained

1 19-ounce can black beans, rinsed

1 1/4 cups shredded reduced-fat cheddar cheese

1 19-ounce can mild red or green enchilada sauce

12 corn tortillas, quartered

1 1/2 cups corn, frozen (thawed) or fresh

1 medium onion, diced

1 tablespoon canola oil

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