EatingWell: You might not even miss the meat when you dive into vegetarian enchilada casserole | Variety Menu | ArcaMax Publishing

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 3/4 cup chopped poblano peppers
• 6 cloves garlic, minced
• 1 medium yellow squash, halved, cut into 1/4-inch slices
• 1 medium zucchini, halved, cut into 1/4-inch slices
• 1 cup fresh corn kernels (from 2 ears)
• 1 cup pico de gallo
• 1/2 teaspoon salt
• 1 (15-ounce) can no-salt-added pinto beans, rinsed
• 1 (15-ounce) can no-salt-added black beans, rinsed
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded pepper Jack cheese
• 1 avocado, diced
• 1/2 cup scallions
• 1/2 cup reduced-fat sour cream