Veggie Tortilla Casserole

This Veggie Tortilla Casserole is an easy weeknight meal that the whole family will love! This gluten free casserole is also vegetarian, making it perfect for casual entertaining.

Course Main

Cuisine Gluten Free, Healthy, Mexican

Prep Time 20

Cook Time 1 12

Servings

Calories 330kcal

Author Wendy Polisi

Ingredients

8 corn tortillas
1 tablespoon olive oil
1 onion chopped
1 poblano pepper seeded and chopped
2 tablespoons chili powder
2 teaspoons ancho chile powder
2 teaspoons minced garlic
¾ cup water
14.5 ounces canned diced tomatoes divided
1 ½ cups cooked black beans about 1 can
3 small zucchini diced
⅔ cup frozen corn thawed
1 cup cheddar cheese or Daiya shreds
½ cup cotija cheese may omit and use additional cheddar

Instructions

Preheat oven to 350 degrees. Toast tortillas in your toaster or place them on baking sheets and toast for 5 minutes, flipping half way through.
Heat oil in a large saucepan and heat to medium. Add onion and poblano pepper and cook for 12 minutes, until tender. Add in chili powder, ancho chile powder and garlic and cook for 30 seconds. Add in water, all but ½ cup tomatoes, black beans, zucchini and corn and cover. Cook for 12 to 15 minutes, until the zucchini is tender. Drain the mixture, reserving the liquid.
Line a rimmed baking dish with parchment paper and spread remaining tomatoes. Add tortilla and top with bean mixture, ¼ cup cheddar and a sprinkle of cotija (if using). Repeat layering 6 times. Top with the remaining tortilla and spread reserved liquid on top. Sprinkle with remaining cheese. Bake for 35 to 40 minutes. Let stand for 10 minutes prior to cutting.

Nutrition