Tex Mex Summer Squash Casserole
Elevate your casserole game with this delightful Tex Mex Summer Squash Casserole, a vibrant fusion of fresh summer veggies and bold Tex-Mex flavors! Packed with tender yellow squash, hearty black beans, and spiced diced tomatoes with green chilies, this dish layers perfectly with cheesy goodness from sharp cheddar and Monterey Jack, all sandwiched between soft corn tortillas. Aromatic cumin, chili powder, and garlic infuse every bite with irresistible warmth, while a topping of fresh cilantro and optional jalapeños adds a zesty finish. Ready in under an hour, this colorful and comforting casserole is perfect for dinner parties, meal prep, or weeknight family meals. It’s a mouthwatering way to turn simple summer produce into a satisfying Tex-Mex masterpiece!
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Recipe Information
Ingredients
- 6 cups yellow summer squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 can (15 oz), drained and rinsed black beans
- 1 can (10 oz) canned diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups, shredded sharp cheddar cheese
- 1 cup, shredded Monterey Jack cheese
- 6 small, cut into quarters corn tortillas
- 0.25 cup, chopped fresh cilantro
- 1 small, sliced (optional) jalapeño pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the summer squash slices and cook for 5-6 minutes until they start to soften. Remove from heat.
In a large mixing bowl, combine the cooked squash mixture, black beans, diced tomatoes with green chilies, cumin, chili powder, salt, and black pepper. Stir well to combine.
Spread a thin layer of the squash mixture on the bottom of the prepared baking dish.
Arrange a layer of quartered corn tortillas on top, slightly overlapping them as needed.
Sprinkle a layer of shredded cheddar and Monterey Jack cheese over the tortillas.
Repeat the layers (squash mixture, tortillas, cheese) until all the ingredients are used, finishing with a generous layer of cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Garnish with chopped fresh cilantro and optional jalapeño slices before serving.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 6573 mg | 286% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 35.4 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2932 mg | 226% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2418 mg | 51% | |
*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.
