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Green Enchilada Casserole
with zucchini / pinto beans

Active: 30 Total: 50
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.

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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)
  2. Green onions / Limes - Prep as directed.
  3. Beans - Drain and rinse.
  4. Corn - Defrost.

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Make

  1. 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.)
  2. 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.
  3. 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.
  4. Top casserole with second portion of cheese.
  5. Bake until filling is bubbling and the top is golden, 20 minutes.
  6. Let casserole cool for 5 minutes before serving with yogurt, tortilla chips, and lime wedges on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (46)
Gluten-free (3)
Paleo (6)
Vegetarian (12)

Most Helpful

Always a favorite! Even did the prep this time so came together really quickly. Added guacamole because we had it

By: Emily
Posted: Mar 20, 2021
Diet: Original
1 Helpful

37 reviews

Great vegetarian casserole!

By: Nicole
Posted: Jun 23, 2021
Diet: Original
0 Helpful

We love this recipe! I add ground turkey or beef to add more protein. Also we found this amazing green sauce with all natural ingredients and it tastes amazing, made by Siete!!

By: Christine
Posted: Jun 02, 2021
Diet: Original
0 Helpful

I like every version of this. We sub kale for zucchini and are so glad for leftovers!

By: Angela
Posted: May 20, 2021
Diet: Original
0 Helpful

This is great recipe for cleaning out the fridge. I grate the zucchini and the kids don't realize they are eating...well...zucchini. I also just saute a yellow onion in the first step. I never seem to have green onions. Crowd pleaser for sure!

By: Meredith
Posted: May 20, 2021
Diet: Original
0 Helpful

Delicious, easy, one pan. What more is there to say. Great weeknight meal.

By: Christy
Posted: Apr 25, 2021
Diet: Original
0 Helpful

I doubled the sauce added, and zested the lime into sour cream and served that instead of yogurt. It was pretty tasty!

By: Harley
Posted: Apr 08, 2021
Diet: Original
0 Helpful