Cooked in the microwave in just 10 minutes, this easy casserole is layered with two popular Mexican staples — corn tortillas and pinto beans — as well as thinly sliced zucchini. Add shredded cheese in between layers for the perfect melt.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 332 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 25 milligrams |
| Sodium | 1061 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 7 grams |
| Protein | 14 grams |
| Sugar | 6 grams |
Reviews
As much as I use salt, this was even a little salty for me. I agree, could make your own pintos, this would add to the flavor which was a little bland. To save time however, I did use canned beans. Didn’t have pinto so used black. Made my own pico de gallo. Baked it for 25 min, but still wasn’t very hot in the middle. Think it would be good with thinly sliced skirt steak. And even as a left over breakfast meal with a fried egg on top.
This recipe is incredibly high in sodium. The level can be lowered by making your own pinto beans, and using Mrs. Dash when making them. Or, use one of the low-sodium brands. They can be hard to find, and pinto beans are easy to make at home. No need to salt the zucchini. Make your own salsa. This way, you cut the sodium level to very low. Much better.
Did it in oven. Did it about 45 minutes, was still not bubbly. Loved the flavors though and the texture.
It was pretty good for a healthy alternative. Lack of texture but tasty.