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Ranch Black Bean n' Veggie Tortilla Casserole
A ranch vegetarian tortilla casserole with black beans and zucchini.
Course
Casserole
Cuisine
Tex-Mex
Prep Time
12
minutes
minutes
Cook Time
30
minutes
minutes
Servings
4
Calories
Author
Robin Gagnon
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.