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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

Servings:
4
Metric
Enchilada Casserole with Zucchini and Pinto Beans:
  • Tortillas, taco-sized gluten-free corn - 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
  • Cheese, Monterey Jack - 1 cup + 1/4 cup
  • Yogurt, plain or Greek (opt) - for serving
  • Tortilla chips, gluten-free (opt) - for serving
Red Enchilada Sauce:
  • Oil, cooking - 1 Tbsp
  • Chili powder - 2 tsp
  • Cumin, ground - 2 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Tomato paste - 7 Tbsp
  • Stock, any type - 2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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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. Make enchilada sauce - Combine oil (portion for the sauce), chili powder, cumin (portion for the sauce), oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together. Taste and season with some salt and pepper. (Note: The sauce should be thin. Don’t let it simmer too long and over-reduce.) (Can be done up to 5 days ahead)
  3. Green onions / Limes - Prep as directed.
  4. Beans - Drain and rinse.
  5. 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 (portion for enchiladas) over medium heat. Add zucchini and white parts of green onions. Saute until tender, 8 to 10 minutes. Stir in garlic, cumin (portion for casserole), 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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (40)
Gluten-free (3)
Paleo (5)
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

33 reviews

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

What kind of enchiladas don’t have soft tortilla? Lol loved this recipe and def added 1 tsp oregano and 1/2 tsp chili powder.

By: Deola Xyza
Posted: Apr 08, 2021
Diet: Vegetarian
0 Helpful

The tortillas are pretty soggy, which I'm not a fan of. Maybe I should have used stale tortillas. I used flour and if I make it again I'll probably pick corn so they hold up better. Really good flavour and super simple to make. I'll def make this again.

By: Liza
Posted: Apr 03, 2021
Diet: Original
0 Helpful

The recipe as is would have been bland so I added a red pepper, two poblano peppers and only one zucchini (our family finds zucchinis to have no flavor and too soggy unless roasted). Next time I'll remove the tortillas (not a good texture) from inside and top with tortilla chips only to add salt and an additional texture.

By: Amy
Posted: Apr 02, 2021
Diet: Vegetarian
0 Helpful

Really easy to make and deliciosu

By: Brittany
Posted: Apr 01, 2021
Diet: Original
0 Helpful