Tex-Mex Casserole with Kale and Zucchini

“This recipe calls for frozen chopped greens because it’s so much quicker, but make sure you buy a good brand that doesn’t include too many stem pieces. (See the Chef’s Tip below if you’d rather use fresh greens.)

“When we have an open can of chipotle peppers from another recipe, we’ll add them here since we like it really hot. Otherwise, skip the chipotle, and use chili powder and cumin, per Variations.  Of course, you can always just buy a spicier enchilada sauce. It usually comes in mild, medium or spicy.

“Another way to save time is to buy grated cheese.  You can use Monterey Jack or a Mexican Blend. This is one of our favorite quick meals. The leftovers also freeze well.” ~ Rebecca

Depending on where you shop, the sizes of canned goods can vary. That’s no problem! The measurements don’t need to be exact. We’ve used anywhere from 15 to 20-ounce cans of refried beans and 8 to 14-ounce cans of enchilada sauce. Just use what you have, and it should be fine.

Difficulty:

Moderate

Cost:

Moderate

Serves:6people

Serving Size:about 4-inch x 3-inch rectangle

Taco Casserole with Kale and Zucchini

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Your picky eaters will never even know how healthy this dish is! They'll just think it's cheesy, yummy Mexican food. We like to use non-GMO or organic corn tortillas and plain refried beans (made with water and salt only), although you can use spiced ones if desired. Use mild, medium or hot enchilada sauce, per your preference. We use mild. You can make this ahead of time, cut into individual servings and freeze for a quick meal on a busy day.

• CourseMain Course, Vegetarian
• CuisineMexican

Tools:8-inch x 8-inch baking dish, knife and cutting board, large (10 to 12-inch) skillet, grater

	Prep Time
	20 minutes

Cook Time	Passive Time
30 minutes	15 minutes

Prep Time 20 minutes

Cook Time Passive Time 30 minutes 15 minutes

Difficulty: Moderate Cost: Moderate Serves:6people Serving Size:about 4-inch x 3-inch rectangle

Taco Casserole with Kale and Zucchini Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Your picky eaters will never even know how healthy this dish is! They'll just think it's cheesy, yummy Mexican food. We like to use non-GMO or organic corn tortillas and plain refried beans (made with water and salt only), although you can use spiced ones if desired. Use mild, medium or hot enchilada sauce, per your preference. We use mild. You can make this ahead of time, cut into individual servings and freeze for a quick meal on a busy day. CourseMain Course, Vegetarian CuisineMexican Tools:8-inch x 8-inch baking dish, knife and cutting board, large (10 to 12-inch) skillet, grater Prep Time 20 minutes Cook Time Passive Time 30 minutes 15 minutes Prep Time 20 minutes Cook Time Passive Time 30 minutes 15 minutes

Ingredients

• 8 (6-inch-diameter) corn tortillas
• 1 cup red enchiliada sauce divided in half
• 1 small onion
• 1 tablespoon high heat cooking oil
• 1 (14.5-ounce) can diced tomatoes or 1-1/2 cups fresh
• 1 cup frozen chopped greens kale, spinach, or collards
• 1 medium zucchini (about 2 cups chopped)
• 1/2 tablespoon chipotle pepper in adobo minced (optional)
• 1 (15-ounce) can refried beans pinto or black beans
• 2 cups grated Monterey Jack cheese or Mexican blend

Garnish: (optional, choose one or more)

• 1 avocado sliced
• 1 dollop sour cream or Greek yogurt, per serving

Servings: people

Units:MetricUS Imperial

Instructions

1. Preheat oven to 375°F. Spray or rub oil into an 8x8-inch baking dish.
2. Tear 5 tortillas into small (about 1-inch) pieces and scatter on the bottom of baking dish. Pour half of the enchilada sauce over tortillas.
3. Chop onion. Heat oil in a large skillet over medium-low heat and add onion. Cook and stir 2 to 3 minutes.
4. Add tomatoes and continue cooking while you continue. Microwave greens to thaw somewhat. Add to tomato mixture. Cook 3 to 5 minutes.
5. Chop zucchini—slice lengthwise in half, then lengthwise in half again. Cut across each strip to form 1/4-inch-thick pieces. Add to skillet.
6. Mince chipotle peppers and stir into vegetable mixture. Cook another 2 to 3 minutes, or until most of the liquid has evaporated.
7. Grate cheese. Remove vegetables and stir in refried beans, along with half of the cheese. Pour mixture on top of tortillas in baking dish.

   
8. Tear 3 tortillas into bite-size pieces and sprinkle on top.
9. Pour remaining enchilada sauce over the tortillas and press down lightly with the back of a spoon, so all of the tortillas are covered in sauce. Top with remaining cheese.

   
10. Bake 30 minutes, uncovered, or until bubbling and browned on top.
11. Let rest at least 15 minutes before serving. If desired, garnish with sour cream and/or avocado slices.

Recipe Notes

VARIATION:

Substitute 1/2 tablespoon chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon hot sauce for chipotle peppers in adobo.

Powered byWP Ultimate Recipe