Black Bean and Zucchini Enchilada Casserole #FoodieExtravaganza

This is a fabulous casserole when having a Meatless Mexican Monday or a Fiesta where you wish to offer a Vegetarian side dish.

We are having a Zucchini Extravaganza today......

I am hosting this party and if you, like me, are always looking for recipes to use up all those zucchini piling up on your counter, you are in luck.  I have invited the others to join me in sharing some recipes to help us all out.  Let's see what we have, shall we?

• Black Bean and Zucchini Enchilada Casserole by A Day in the Life on the Farm
• Cheesy Summer Squash Sourdough Flatbread by Food Lust People Love
• Golden Zucchini with Whipped Ricotta and Feta by Pandemonium Noshery
• Keto Zucchini Balls in Creamy Tomato Gravy by Sneha's Recipe
• Seared Zucchini Topped with Fresh Corn Salad by Culinary Cam
• Zucchini & Orzo Pasta Baked Cheddar Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Slaw by Karen's Kitchen Stories
• Zucchini with Cheese Flatbread by Palatable Pastime

This casserole not only uses up some of that zucchini but also provides the nutrition and protein of black beans making it the perfect Vegetarian dinner.  

Yield: 8 servings

Author: Wendy Klik

Black Bean and Zucchini Enchilada Casserole

This is a fabulous casserole when having a Meatless Mexican Monday or a Fiesta where you wish to offer a Vegetarian side dish.

Prep time: 45 MinCook time: 40 MinTotal time: 1 H & 25 M

Ingredients

• 1 large zucchini (about 1 lb.), cubed
• 1 T. olive oil
• 1 t. chili powder
• 1/2 t. cumin
• salt and pepper, to taste
• 1/2 t. dried oregano
• 1 (15 oz) can black beans, rinsed and drained
• 2 c. Mexican Blend shredded cheese, divided
• 1/2 c. Sour Cream
• 2 (10 oz) cans of enchilada sauce
• 8 flour tortillas

Instructions

1. Toss the zucchini with the oil, chili powder, cumin, oregano, salt, and pepper. Place onto a baking sheet and roast in a preheated 400* oven for about half an hour, shaking and turning the pan after about 15 minutes. When zucchini is tender, remove from oven and let cool slightly.
2. Pour one can of the enchilada sauce into the bottom of a 9x13" baking pan.
3. Combine the black beans, zucchini, half of the cheese, and sour cream. Place 1/8 of this mixture onto each of the tortillas. Roll the tortillas to enfold the filling and place the seam side down into the baking pan.
4. Pour the remaining can of sauce onto the filled and rolled tortillas and sprinkle with the remaining cheese.
5. Bake in a preheated 350* oven for 30-40 minutes until heated through and bubbly.

Notes

Inspired by a recipe found at Inquiring Chef

Nutrition Facts

Calories

276.75

Fat (grams)

13.56 g

Sat. Fat (grams)

6.33 g

Carbs (grams)

26.48 g

Fiber (grams)

5.3 g

Net carbs

21.17 g

Sugar (grams)

2.94 g

Protein (grams)

12.79 g

Sodium (milligrams)

640.25 mg

Cholesterol (grams)

30.6 mg

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Property of A Day in the Life on the Farm