This Ranch Black Bean & Veggie Tortilla Casserole is a hearty vegetarian dish. It’s great for dinner, potluck, game day fare… pretty much any time.
I love Tex-Mex food & have been making my killer Mexican lasagna, for about 20 years now. I also often make simple casseroles from the broken tortilla chips my daughter rejects (she is a bit of a Prima Donna & snubs the broken crumbs). I just mix in some salsa and maybe some beans and top with cheese, then heat it up into oven or microwave. This is a creamy ranch child of those two dishes. No salsa in this one, but cheese, veggies, beans, and plenty of creamy ranch, those were very welcome at this flavor party.
I used packets of powdered ranch dressing mix when making this tortilla casserole, but if you prefer a more DIY approach… make your own ranch with my Homemade Ranch Seasoning Mix recipe.
Making Ranch Black Bean & Veggie Tortilla Casserole Recipe
The ranch flavor runs through the whole dish without overpowering the milder flavors. The chips are varying in texture, some soft, some a little chewy and some even have a bit of their crispness yet. Your family could easily get through half their portion before realizing this is a meatless dish.
Ranch Black Bean n’ Veggie Tortilla Casserole
- Prep Time: 12 mins
- Cook Time: 30 mins
- Total Time: 42 minutes
- Yield: 4
- small zucchini
- small yellow squash
- 1 packet dry Hidden Valley Ranch dressing
- 1 tbs olive oil
- 1 1/4 cups low fat buttermilk
- 2 cups crushed tortilla chips
- 1 can black beans (rinsed)
- 4-6 oz shredded sharp cheddar
- 1 medium tomato
- Preheat oven to 350 degrees and spray 1 Qt size baking dish* with non-stick coating.
- Slice the squash into very thin disks. Whisk together 1 tbs oil with 1/3 of ranch dressing packet, and marinate the sliced squash in it.
- Reserve a 1/3 cup of the black beans, and mix the rest in with crushed tortilla chips, spread the mixture on bottom of casserole dish.
- Whisk remaining ranch dressing mix into buttermilk, then pour over the chips & beans.
- Top with about a 1/2 cup of shredded cheddar.
- Slice the tomato thinly and lay out over cheese, then sprinkle lightly with a little more cheese.
- Lay the squash on top slightly over lapping. alternate between the two varieties.
- Scatter the remaining beans over the squash then top with a generous helping of the shredded cheese.
- Bake for 25-30 minutes uncovered (until squash is mostly tender).
- Allow to rest a few minutes before serving.
*mine was just under a quart measuring 7.5″x11.5 inches.