Mexican Casserole


  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 medium zucchini, grated or diced
  • 19 oz. can black beans, rinsed
  • 14 oz. can diced tomatoes, drained
  • 1+1/2 c. fresh or thawed frozen corn
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 12 corn tortillas, quartered
  • 19 oz. can mild red or green enchilada sauce
  • 1+1/4 c. cheesy sauce


  1. Sauté onion and zucchini in olive oil until tender – about 10 minutes.
  2. Add cumin and salt. Add black beans, tomatoes and corn.
  3. Place a layer of tortillas in a casserole dish. Spread with some of the enchilada sauce. Top with some of the sautéed vegetables. Spread with cheesy sauce. Repeat layers.
  4. Bake at 350 degrees F for about 25 minutes.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.