Squash and Black Bean Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy Mexican casserole. Vegetarian. Wheat-free. Adjust spices to taste. Ingredients:
1 cup vegetable broth |
15 oz. can black beans, organic, eden, no salt added |
14 oz. can tomatoes, diced, no salt added |
1 cup summer squash, chopped |
1 cup zucchini, chopped |
1/2 tbsp chili powder |
1/2 tbsp cumin |
1 tsp. coriander |
1 tsp red pepper (or to taste) |
1 cup enchilada sauce, divided (tj's) |
6 corn tortillas |
1 cup cheese, reduced-fat, cheddar, shredded |
2 oz. black olives |
2 green onions, chopped |
Directions:
1. Add first 7 ingredients (thru red pepper) and 1/2 cup of sauce to pot. Bring to a light boil, reduce heat and simmer about 20 minutes, until flavors meld and mixtures reduces to a thick stew. Taste and add more chili powder and cumin if necessary.
2. Preheat oven to 325.
3. Transfer to casserole dish. Top with tortillas. Drizzle remaining enchilada sauce over tortillas. Top with cheese, olives and onions. Bake until cheese melts.
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