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 recipe makes a nice change-of-pace holiday main dish but is also easy enough to make for weeknight meals.
More Recipes
- Here are more easy bean main dishes.
- Find lots more tortilla recipes in A Southwestern Supper.
- Here are more recipes for 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.
Photos by Hannah Kaminsky.
Adapted from The Vegetarian Family Cookbook.
Recipe
Black Bean and Zucchini Tortilla Casserole
This southwestern-style casserole makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals.
Print
Pin
Save
Servings:
Ingredients
- 1 ½ tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 1 medium green bell pepper diced
- 1 28 oz can crushed or pureed tomatoes
- 1 -2 small fresh hot chile peppers seeded and minced, or 1 (4 oz) can chopped mild green chiles
- 2 teaspoon chili powder or more, to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 16-20 oz can black beans, drained and rinsed
- 1 medium zucchini quartered lengthwise and thinly sliced
- 12 corn tortillas torn or cut into several pieces
- 8 oz cheddar-style nondairy cheese Daiya is great with this!
- vegan sour cream homemade or purchased or Cashew Cream for garnish, optional
Instructions
- Preheat the oven to 400°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 x 13 inch or 2-quart round casserole dish: 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.
Nutrition (Estimate per Serving)
Calories: 221kcalCarbohydrates: 29gProtein: 4gFat: 10gSaturated Fat: 3gSodium: 314mgPotassium: 235mgFiber: 5gSugar: 3gVitamin A: 319IUVitamin C: 26mgCalcium: 74mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
This post was originally published on 21 September 2014.
busy mom says
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.
Timi says
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!
Nava says
Glad you're enjoying VegKitchen's recipes so regularly, Timi!
Lindsay Ford says
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
Carol says
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
Nava says
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.
Gloria Huerta says
This is known as Budin Azteca, very popular in Mexico City.
Nava says
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!
Beth says
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.
David says
Can this be assembled the day before, and covered/refrigerated until going into the oven?
Nava says
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!
suzi says
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 : )
Nava says
I love your tweaks, Suzi — thanks for weighing in!
Suzanne says
This looks wonderful but there are only two of us. Do leftovers freeze well?
Nava says
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!
Cheri says
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!
Noel says
Is this gluten free as well?
Nava says
Noel, I'm reasonably sure that this is gluten free as long as you use corn tortillas and not a corn-wheat blend.
Susan says
This is amazing and so so easy!
Chris says
This is the second recipe I have made from your website and my husband has loved both. I will be trying more recipes. Thank you!
Nava says
Thanks, Chris! I'm so glad you and your hubby enjoyed this and that you'll be coming back.
Carlos says
Are the corn tortillas suposed to be cooked? You never specified.
Nava says
Carlos, the tortillas don't need to be pre-cooked; just use them straight from the package. Enjoy!
Joan Bauml says
Are the corn tortillas hard shell or the soft ones that you would use in a wrap?
Nava says
Joan, these are the soft corn tortillas, the kind that are about 6 inch in diameter — that you'd use in soft tacos, rather than wraps (which are usually larger and made of wheat). Enjoy!
MK says
Does it freeze well?
Nava says
I'm not the biggest fan of freezing cooked dishes, but this one does freeze well.
Jan says
I love this dish and will make it again often. It reminded me of my Mexican grandmother's dish "calabacitas". This was my first time using store-bought vegan cheese, next time I will make my own. Thanks, Nava.
Kerri says
Question- this lists a 9x13 or 2 quart dish. 9x13 is 3 quarts. Has anyone tried making this with a 9x13 dish? Just want to make sure that's right before I try it.
Nava says
Kerri — as long as the 9 x 13 is shallow, it should be fine. Hope you enjoy this!
Lynn says
This was so delicious, the whole family loved it! I too added some more spice the second time I made it.
Sarah says
What kind of cheese is on the photos? I used Daiya shredded cheddar and it's nothing like that.
Nava says
Sarah, I'm pretty sure our (vegan) photographer also used Daiya — maybe she kept it in the oven for a longer time so it would be extra melt-y.
Charlotte says
Just put one in the oven ... repeat performance.
Only difference, I add a (generous) cup of veggie crumble to the mixture and am also generous with the spices. So good! Can't wait for dinner, and there will be leftovers, to be frozen for lunches.