Green Enchilada Casserole
with zucchini / pinto beans

Name: Green Enchilada Casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Tortillas, taco-sized corn or flour, chopped into bite-sized pieces; 2 cloves Garlic, chopped; 1 lb Zucchini, cubed; 2 stalks Green onions, chopped, green and white parts separate; 1 Limes, wedges; 2 cans Beans, pinto (14 oz / 397 g), drained and rinsed; 1 cup Corn, frozen or canned; 1 Tbsp Oil, cooking; 1 tsp Cumin, ground; 1 can Green enchilada sauce, store-bought (15 oz / 450 mL) (sub red enchilada sauce); 1 cup + 1/4 cup Cheese, Monterey Jack; for serving Yogurt, plain or Greek (opt); for serving Tortilla chips (opt)

Active: 30 Total: 50

Original GF Paleo Vegetarian

Baking everything together in these casserole-style enchiladas gives the flavors time to develop and leads to a cohesive texture that is great for dipping chips. No need to mess around with rolling and individually filling each enchilada.
Smarts: This is a similar recipe and method to skillet enchiladas (several versions in our archives). It can be baked in a baking dish or right in the oven-safe skillet used to sear the ingredients.

Proteins

Cheese, Beans, pinto

Cuisines

Latin

Ingredients

Metric

Servings:

Enchilada Casserole with Zucchini and Pinto Beans:

Tortillas, taco-sized corn or flour - 8 , chopped into bite-sized pieces
Garlic - 2 cloves , chopped
Zucchini - 1 lb , cubed
Green onions - 2 stalks , chopped, green and white parts separate
Limes - 1 , wedges
Beans, pinto (14 oz / 397 g) - 2 cans , drained and rinsed
Corn, frozen or canned - 1 cup
Oil, cooking - 1 Tbsp
Cumin, ground - 1 tsp
Green enchilada sauce, store-bought (15 oz / 450 mL) - 1 can (sub red enchilada sauce)
Cheese, Monterey Jack - 1 cup + 1/4 cup
Yogurt, plain or Greek (opt) - for serving
Tortilla chips (opt) - for serving

Prep

Tortillas / Garlic / Zucchini - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Green onions / Limes - Prep as directed.
Beans - Drain and rinse.
Corn - Defrost.

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Make

Heat oven to 400F / 204C degrees. If you want to transfer the casserole to a square baker, brush the inside of the baker with some oil. (You can also bake everything in the same skillet you use to saute the filling.)
Heat a 12” / 30 cm skillet with oil over medium heat. Add zucchini and white parts of green onions. Saute until tender, 8 to 10 minutes. Stir in garlic, cumin, and some salt. Saute until fragrant, for 2 minutes more.
Remove pan from heat and stir in corn, beans, sauce, tortillas, green parts of green onions, and first part of cheese. Transfer to prepared baking dish or leave in the skillet.
Top casserole with second portion of cheese.
Bake until filling is bubbling and the top is golden, 20 minutes.
Let casserole cool for 5 minutes before serving with yogurt, tortilla chips, and lime wedges on the side. Enjoy!

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