Black Bean and Zucchini Tortilla Casserole

Black bean and zucchini tortilla casserole chilaquiles recipe

Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook.

Serves: 8

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 1 medium green bell pepper, diced
  • 28-ounce can crushed or pureed tomatoes
  • 1 to 2 small fresh hot chile peppers, seeded and minced,
    or one 4-ounce can chopped mild green chiles
  • 2 teaspoons chili powder, or more, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 16- to 20-ounce can black beans, drained and rinsed
  • 1 medium zucchini, quartered lengthwise and thinly sliced
  • 12 corn tortillas, torn or cut into several pieces
  • 8 ounces cheddar-style nondairy cheese (Daiya is great with this!)
  • Vegan sour cream (homemade or purchased) or Cashew Cream for garnish, optional

Preheat the oven to 400º F.

Heat the oil in a large saucepan. Sauté the onion until translucent. Add the green pepper and continue to sauté until it has softened and the onions are golden.

Stir in the crushed tomatoes and seasonings, black beans, and zucchini. Bring to a simmer, then simmer gently for 5 minutes.

Layer as follows in a lightly oiled 9-by 13-inch or 2-quart round casserole: Half of the tortillas, half of the tomato-black bean mixture, and half of the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

Black bean and zucchini tortilla casserole chilaquiles recipe

 

Black bean and zucchini tortilla casserole chilaquiles recipe

 

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17 comments on “Black Bean and Zucchini Tortilla Casserole

  1. busy mom

    This was great and super easy. My kids devoured it. I skipped the chiles and used wheat tortillas, but other than that didn’t make any changes. It tastes like a mexican lasagna.

  2. Timi

    This recipe is so easy to make and it was delicious! I think I’ll make it a little bit spicier next time but I’m weird like that. I’ve been making 2 to 3 recipes per week on this website. Most of them have been on point!

  3. Pingback: A healthy black bean and vegetable corn tortilla casserole, vegan dinner recipe

  4. Lindsay Ford

    This looks really yummy. I’ll have to add it to my list of healthy meals to try. If it goes well I’ll have to feature it on my healthy recipe blog.

    -http://the-fit-chicks.com

  5. Carol

    I don’t understand about the tortillas…do you use SOFT or hard chips?? First it says on top of recipe, to use crumbled torillas…then in reciepe it says to cut or tear them…which would be soft…so which is it, hard chips or the soft tortilla…very confusing

  6. Nava Post author

    Carol, I can see why the word “crumbled” in the headnote might have thrown you off, and I changed it — crumbled was, in fact, inaccurate. But the recipe does refer to corn tortillas, not corn chips. Those are the 6-inch kind that come in a stack, either fresh or frozen, and readily available in supermarkets — usually where the salsas and taco shells are located.

  7. Nava Post author

    Very interesting! I’ll have to look that up and see if there are some regional variations to this dish. Thanks for your comment, Gloria!

  8. Beth

    Just tried this recipe tonight and it was great! I admit I used regular cheddar cheese. Other than that I followed it to the letter. We topped it with a slice of avocado and sour cream and my husband added jalapenos. Yum! It was so simple to make. Definitely a keeper.

  9. David

    Can this be assembled the day before, and covered/refrigerated until going into the oven?

  10. Nava Post author

    Absolutely! And what a great idea to do on Sunday, and then just pop into the oven for a short time for a weeknight dinner. Enjoy!

  11. suzi

    i made this tonite and it reminded me of tamales!! really tasty tamales : ) i used sprouted corn tortillas, and instead of green peppers i used a variety of hot peppers (serranos and mild chilies) from my garden. i used vegan mozzarella instead of the orange cheese and the rest i kept to the recipe. i also made a cashew ricotta to dollop on top and guacamole on the side. YUM! thanks for this keeper : )

  12. Nava Post author

    Hi Suzanne — this dish does actually freeze well. Place in a container that holds it snugly — that is, without much air around it. Perhaps in serving-sized portions. Hope you enjoy it!

  13. Cheri

    Loved this! My husband and two teen kids loved it. I followed it exactly- except I grated the zucchini instead of slicing it to “hide” it better! My son can’t stand slices of zucchini and so doing it this way, he didn’t even know zucchini was in it!

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