Saturday, November 29, 2014

Cheesy Veggie and Black Bean Tortilla Casserole Recipe

  • small zucchini
  • small yellow squash
  • 1 packet dry Hidden Valley Ranch dressing
  • 1 tbs olive oil
  • 1¼ cups low fat buttermilk
  • 2 cups crushed tortilla chips
  • 1 can black beans (rinsed)
  • 4-6 oz shredded sharp cheddar
  • 1 medium tomato


  1. Preheat oven to 350 degrees and spray 1 Qt size baking dish with non-stick coating.
  2. Slice the squash into very thin disks. Whisk together 1 tbs oil with ⅓ of ranch dressing packet, and marinate the sliced squash in it.
  3. Reserve a ⅓ cup of the black beans, and mix the rest in with crushed tortilla chips, spread the mixture on bottom of casserole dish.
  4. Whisk remaining ranch dressing mix into buttermilk, then pour over the chips & beans.
  5. Top with about a ½ cup of shredded cheddar.
  6. Slice the tomato thinly and lay out over cheese, then sprinkle lightly with a little more cheese.
  7. Lay the squash on top slightly over lapping. alternate between the two varieties.
  8. Scatter the remaining beans over the squash then top with a generous helping of the shredded cheese.
  9. Bake for 25-30 minutes uncovered (until squash is mostly tender).
  10. Allow to rest a few minutes before serving.

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