black bean tortilla casserole

Vegetarian Enchilada Mexican Casserole Recipe


  • 1 cup shredded zucchini
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 3/4 cup frozen corn
  • 3/4 cup black beans rinsed and drained
  • 1/2 teaspoon salt
  • 1-2 teaspoon ground cumin
  • 3/4 cup salsa
  • 2 tablespoons minced fresh cilantro
  • 3 flour tortillas
  • 3/4 cup shredded cheddar cheese
  • Sour cream optional (but kinda necessary, am I right?)


  1. In a large skillet, saute zucchini in oil for 5 minutes on medium-low heat.
  2. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
  3. Place a tortilla in the bottom of a 1-1/2-qt. round baking dish. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
  4. Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving.

Recipe Notes

The ingredients in this recipe freeze well together, making it a wonderfully easy healthy recipe for a make-ahead freezer meal.