Mexican Layered Bean Casserole

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    332 calorie
  • Fat

    11 grams
  • Saturated Fat

    6 grams
  • Cholesterol

    25 milligrams
  • Sodium

    1061 milligrams
  • Carbohydrate

    45 grams
  • Fiber

    7 grams
  • Protein

    14 grams
  • Sugar

    6 grams


  • 2 medium zucchini (about 8 ounces), thinly sliced on the diagonal
  • Kosher salt
  • One 15-ounce can pinto beans, drained and rinsed
  • 1 cup prepared pico de gallo or home-style fresh salsa
  • 1 tablespoon fresh whole oregano leaves
  • Six 6-inch corn tortillas, halved
  • 1 cup shredded Monterey Jack or Chihuahua cheese
  • 2 tablespoons fresh cilantro leaves


Step 1

Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.

Step 2

Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.

Step 3

Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.)

Step 4

Sprinkle with the cilantro, slice into 4 wedges and serve.

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