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Rachel Kim

Zucchini Black Bean Taco Casserole

Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 medium zucchini cut lengthwise in 1/4-inch slabs
  • 1 1/2 tsp kosher salt divided
  • 2 tbsp neutral oil
  • 2 cans 15 oz each black beans, rinsed and drained
  • 2 cups thick red enchilada sauce
  • 1 cup drained corn
  • 1 tsp ground cumin
  • 3 cups shredded pepper Jack divided

Method
 

  1. Salt the zucchini with 1 teaspoon salt and let it stand for 15 minutes, then blot very dry.
  2. Heat the oven to 425°F, brush the zucchini with oil and roast on a rimmed pan for 12 minutes; reduce the oven to 375°F.
  3. Stir the black beans, corn, cumin and remaining salt together.
  4. Layer enchilada sauce, roasted zucchini, bean mixture and pepper Jack three times in a greased 9-by-13-inch dish.
  5. Bake uncovered for 24 to 28 minutes until bubbling and browned.
  6. Rest for 15 minutes before cutting.