Ranch Black Bean n' Veggie Tortilla Casserole
A ranch vegetarian tortilla casserole with black beans and zucchini.
Servings 4
Calories
Ingredients
- small zucchini summer squash
- small yellow summer squash
- 2 tablespoon Homemade Ranch Seasoning Mix or packet dry Hidden Valley Ranch dressing
- 1 tbs olive oil
- 1 ¼ cups low fat buttermilk
- 2 cups crushed tortilla chips
- 1 can black beans rinsed
- 4-6 oz shredded sharp cheddar
- 1 medium tomato
Instructions
- 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 ⅓ of ranch dressing packet, and marinate the sliced squash in it.
- Reserve a ⅓ 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 ½ 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.
Notes
*mine was just under a quart measuring 7.5"x11.5 inches.