So Easy Zucchini and Black Bean Enchilada Casserole

This casserole is really easy to make, completely vegetarian, and will change up your take on what an enchilada can be. Zucchini and Black Bean Enchilada Casserole, uses corn tortilla’s to add layers to the dish, which makes preparing this meal pretty simple. With all the flavors of traditional enchilada’s, this casserole can really bring it.

You will need to have about 2 cups of enchilada sauce, either from the store, or even better try my red enchilada sauce from scratch with this recipe. The key to most enchilada recipes is the sauce, so choose wisely!

Preparing the Zucchini’s

Begin inspecting the zucchini’s, I usually remove any spots on the zucchini that are soft or discolored. Next, cut the zucchini’s into four pieces, cut longways. This helps when placing in the food processor.

Start shredding the zucchini’s in the processor. I usually do two at a time.

Once both the zucchini’s are fully shredded, you will need to salt them, in order to extract the excess moisture. This is done so the final product isn’t a soggy mess, and helps the zucchini in this casserole to stay firm.

Add approximately 1-2 tsp of sea salt to the shredded zucchini. I like to place them in a bowl, and add the salt, which makes it easier to mix the salt, so that it covers most of the zucchini. Let the zucchini sit for about 15 minutes.

After the zucchini has sat, there should be a lot of access moisture in the bowl. Grab a collander, and dump the shredded zucchini into it over the sink. Now, I like to use the bottom of the mixing bowl to press down on top of the zucchini to wring out the excess moisture. You may also use a cheese cloth or paper towels to wring out the moisture. You will know the zucchini is ready when you wring it and hardly any water comes out. It can still be damp, you just want to get as much out as you can. Now on to mixing up the filling for this zucchini enchilada casserole!

Making the Enchilada Casserole Filling

This parts actually super easy. Since you already did the more tedious part of preparing the zucchini, all you need to do is mix the zucchini, with the seasonings (chili powder, salt, paprika, and cumin). Once mixed you can add the beans and tomatoes, and mix.

Layering the Casserole

To layer the casserole, you will need to cut the corn tortilla’s in fourths, in order to more easily place them in the baking dish, which needs to be a 13 x 9 pan (I use glass).

Grease the pan, and start placing the tortilla’s, so that they take up most of the space.

Now start by adding approximately half of the filling to the casserole. Spread it out so that it goes over the entire pan. Top with cheese, and about 1 cup of red enchilada sauce.

No repeat the previous steps, layering with the tortilla’s, adding the remaining filling and cheese. You can leave off the enchilada sauce, as you will pour the remaining sauce on the top layer.

Now add the last layer of tortilla, and drizzle the top layer with the remaining sauce, so that it is completely coated. Top with cheese and sliced jalapeno peppers for some extra kick (optional).

Now place in the oven for 30 – 40 minutes at 350 degrees. You will know it’s done when the sauce is bubbly and the cheese is a golden brown.

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