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!)
  • Vegan sour cream (homemade or purchased) or Cashew Cream for
    garnish, optional

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.

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14 comments on “Black Bean and Zucchini Tortilla Casserole

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  5. 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.

  6. 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!

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

  8. 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

  9. 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

  10. 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.

  11. 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!

  12. 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.

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