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Southwestern Zucchini and Black Bean Casserole


a tasty, healthful meal

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  • 1 medium onion, chopped (about 1 cup) 1 medium-sized green bell pepper, chopped 2 tablespoons olive oil 2 cups crushed corn tortilla chips 1 (28-ounce) can crushed tomatoes 2 teaspoons chili powder 1 teaspoon dried oregano leaves 1/2 teaspoon ground cumin 2 (15-ounce) cans black beans, rinsed and drained 1 medium zucchini, shredded 2 cups (8 ounces) shredded Cheddar cheese


Servings 6
Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 350 degrees. Lightly grease a 2.5- to 3-quart baking dish. Set aside.

Step 2

Cook onion and green pepper in olive oil in large skillet until tender. Stir in tomatoes, chili powder, oregano leaves and ground cumin. Bring to a boil, reduce heat and simmer for 10 minutes.

Step 3

Layer half of crushed tortilla chips, tomato mixture, black beans, zucchini and cheese in prepared baking dish. Repeat layers. Bake, uncovered, in preheated 350-degree oven for about 30 minutes or until mixture is heated through.

Step 4

Let stand 5 minutes before serving.


Serve with sour cream and chopped avacado

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