Tex Mex Squash Casserole
Bursting with bold Tex-Mex flavors and wholesome vegetables, this Tex Mex Squash Casserole is the ultimate comfort food with a healthy twist. Thinly sliced yellow squash and zucchini are sautéed to tender perfection and layered with black beans, corn, and zesty diced tomatoes with green chilies, all seasoned with smoky cumin and chili powder. Topped with a crunchy layer of crushed tortilla chips and a generous sprinkling of melted Mexican cheese, this easy casserole bakes to bubbly, golden-brown perfection in just 30 minutes. Perfect as a flavorful vegetarian main dish or a crowd-pleasing side, this recipe is quick, budget-friendly, and packed with hearty Tex-Mex goodness. Garnish with fresh cilantro for a bright, herbaceous finish, and serve warm for a meal that’s guaranteed to be a hit at your dinner table!
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Recipe Information
Ingredients
- 4 medium yellow squash
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 10 ounces diced tomatoes with green chilies (canned)
- 1 cup, rinsed and drained black beans
- 1 cup, fresh or frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded Mexican cheese blend
- 2 cups, crushed tortilla chips
- 2 tablespoons, chopped fresh cilantro
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Slice the yellow squash and zucchini into thin rounds, about 1/4-inch thick.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced squash and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the squash is just tender.
Stir in the diced tomatoes with green chilies, black beans, corn, ground cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes to combine the flavors, then remove from heat.
Spread half of the squash mixture into the prepared baking dish. Sprinkle 1 cup of the shredded Mexican cheese blend evenly over the mixture. Add the remaining squash mixture on top.
Spread the crushed tortilla chips over the top layer of the casserole, followed by the remaining 1 cup of shredded cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh cilantro before serving.
Serve the Tex Mex Squash Casserole warm as a main dish or side. Enjoy!
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 9.4 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 390 mg | 30% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
