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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. This meal was first featured in 2021.
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.



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
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, cheddar or Mexican blend - 1 cup + 1/4 cup , shredded (look for pre-shredded to save time)
  • Yogurt, plain or Greek (opt) - for serving
  • Tortilla chips, gluten-free (opt) - for serving


  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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  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!



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