Mexican Layered Bean Casserole

Beans are high in fiber and protein-and delicious layered with melted cheese. Cooked in the microwave in just 10 minutes, this is a quick[, easy dish that everyone will love.]

Total Time:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 medium zucchini (about 8 ounces), thinly sliced on the diagonal
  • Kosher salt
  • One 15-ounce can pinto beans, drained and rinsed
  • 1 cup prepared pico de gallo or home-style fresh salsa
  • 1 tablespoon fresh whole oregano leaves
  • Six 6-inch corn tortillas, halved
  • 1 cup shredded Monterey Jack or Chihuahua cheese
  • 2 tablespoons fresh cilantro leaves
Directions
  • Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.

  • Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.

  • Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.)

  • Sprinkle with the cilantro, slice into 4 wedges and serve.


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    This recipe is featured in:

    Healthy International Recipes