Go Back
Zucchini Black Bean Taco Casserole
Rachel Kim

Zucchini Black Bean Taco Casserole

Roasted zucchini and black beans make a vegetable-heavy pan that still carries enough cheese and red sauce to register as taco casserole. Salting and roasting the zucchini removes water before assembly. Layering it like lasagna gives clean scoops without using tortillas, rice or pasta.
Print Recipe Pin 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.