Single-Serve Summer Vegetable Enchilada Lasagna

Prep Time: 15 min Cook Time: 20 min
Servings: 1 Skill Level: easy

An easy, satisfying vegetarian entrée for one! Feel free to add some black beans or shredded chicken for extra protein.



  • 3 (6-inch diameter) corn tortillas
  • ½ cup shredded zucchini
  • ½ cup fresh or frozen corn kernels
  • sliced greens from 1 green onion
  • ¼ cup Pearls Sliced Black Olives
  • ¼ cup green enchilada sauce
  • Salt and pepper
  • ½ teaspoon olive oil
  • ¾ cup shredded jack cheese


For serving:

  • Pico de gallo or other salsa
  • Diced avocado or guacamole
  • Chopped cilantro

Cooking Instructions

  1. Preheat the oven to 400ºF.
  2. In a medium bowl, toss together the zucchini, corn, green onion, olives, 2 tablespoons of the enchilada sauce, and a pinch of salt and pepper.
  3. Rub a 6-inch oven-safe skillet with the oil.
  4. Place one tortilla in the pan. Top with ¼ cup of the cheese and half of the vegetable mixture.
  5. Layer a second tortilla on top. Top with ¼ cup of the cheese and half of the vegetable mixture.
  6. Layer a third tortilla on top. Spread the remaining 2 tablespoons enchilada sauce over the tortilla. Top with the remaining cheese.
  7. Bake until the cheese is melted and bubbling and the enchilada is warm throughout, 15-20 minutes.
  8. Remove from the oven and serve right away with desired toppings.

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