Black Bean and Zucchini Tortilla Casserole
Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese. The lively flavors make for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. 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 small fresh hot chile pepper, 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!)
Preheat the oven to 400º F (205º C).
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.
- Here are more easy bean main dishes.
- Find lots more tortilla recipes in A Southwestern Supper.
- Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
- Browse more of VegKitchen’s vegan casserole recipes.
- Here are more of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.
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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.
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!
Glad you’re enjoying VegKitchen’s recipes so regularly, Timi!
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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.
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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
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.
This is known as Budin Azteca, very popular in Mexico City.
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!