Pinto Bean Enchilada Casserole
with zucchini / bell peppers

Name: Pinto Bean Enchilada Casserole
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 6 Tortillas, taco-sized corn or flour, chopped into bite-sized pieces; 1 lb Zucchini, cubed; 1 Bell peppers, red, diced; 3 stalks Green onions, chopped, green and white parts separate; 1 1/2 cups Corn, frozen or canned; 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 can Enchilada sauce, red (15 oz / 450 mL) (use any store-bought variety; mild or spicy, sub green enchilada sauce); 2 1/2 cups Cheese, shredded cheddar or Monterey Jack; for baking Foil; for serving Sour cream; 2 tsp Lime juice; 2 tsp Vinegar, red wine; 1 tsp Mustard, Dijon; 1/4 tsp Cumin, ground; 1/4 tsp Honey; 3 Tbsp Oil, olive; 8 oz Lettuce (preferably something light and crisp like butterhead or chopped romaine)

Active: 35 Total: 80

Original GF Paleo Vegetarian

Everyone loves a TexMex casserole, and this one quickly got high marks in our test kitchen. You may have extra servings from this meal, but they make great leftovers.

Ingredients

Metric

Servings:

Pinto Bean Enchilada Casserole:

Tortillas, taco-sized corn or flour - 6 , chopped into bite-sized pieces
Zucchini - 1 lb , cubed
Bell peppers, red - 1 , diced
Green onions - 3 stalks , chopped, green and white parts separate
Corn, frozen or canned - 1 1/2 cups
Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Enchilada sauce, red (15 oz / 450 mL) - 1 can (use any store-bought variety; mild or spicy, sub green enchilada sauce)
Cheese, shredded cheddar or Monterey Jack - 2 1/2 cups
Foil - for baking
Sour cream - for serving

Simple Green Salad:

Lime juice - 2 tsp
Vinegar, red wine - 2 tsp
Mustard, Dijon - 1 tsp
Cumin, ground - 1/4 tsp
Honey - 1/4 tsp
Oil, olive - 3 Tbsp
Lettuce - 8 oz (preferably something light and crisp like butterhead or chopped romaine)

Prep

Tortillas / Zucchini / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together lime juice, vinegar, mustard, cumin, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Green onions - Chop green onions, keeping green and white parts separate. (Can be done 1 day ahead)
Corn - Defrost if using frozen; drain if using canned.
Beans - Drain and rinse.

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Make

Heat oven to 400F / 204C degrees.
Spray a square baker with nonstick cooking spray. (Note: This is for 4 servings. If making 2 servings, you can assemble this in a loaf pan; if making 8 servings, use a large rectangular baker.)
Heat a large skillet or saute pan with cooking oil over medium heat. Add zucchini, bell peppers, and white parts of green onions with some salt. Saute until the zucchini is tender, 6 to 8 minutes. Season the vegetables with some salt.
Pour beans and enchilada sauce over the vegetables and bring to a simmer. Stir in corn. Simmer everything together for 1 minute more.
In the prepared baker, spread ⅓ of the bean and vegetable mixture in the bottom. Top with 1/3 the tortillas and ⅓ of the cheese. Repeat the layers, reserving the last portion of cheese. (Note: If the baker is filled nearly to the top, place it on a rimmed sheet pan to catch any spills as the dish bakes.)
Cover the baker tightly with foil and bake until the casserole is heated through, ~35 minutes.
Remove the foil and add the last ⅓ of the cheese. Bake for another 10 minutes until the cheese on top is bubbling and the tortillas are lightly browned.
Just before serving, toss the lettuce with vinaigrette until dressed to your liking.
Slice the casserole and serve with green parts of green onions on top and sour cream. Enjoy salad on the side.

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