Zucchini Enchilada Casserole

The older I get the more I realize I love a quick weeknight meal that will taste just as good reheated. With baby on the way I have a feeling I’m going to be relying heavily on these types of meals! We had guests over on a whim this past weekend and I needed something quick to make, so I whipped up this zucchini enchilada casserole. I’m not going to lie… it was even better than I expected and everyone went back for seconds.

I have made similar casseroles in the past, but I think what made this one so good was the Heyday Canning Co Enchilada Black Beans. Also, no this is not an affiliate post and I get no commission for this product. They did send me their beans to try a few months ago, but since then I have continued to purchase them on my own because I love them! They are such a quick and easy way to add protein and a lot of flavor to meals. You can purchase them at Whole Foods. If you don’t have access to these beans you can use regular black beans, but you will definitely want to add seasoning. I would recommend just adding a pack of taco seasoning when you cook the meet.

I also added zucchini to this! I love using seasonal produce and zucchini is so delicious in the summertime. It adds a little bit of extra flavor and really brings this meal together. I hope you enjoy these cheesy layers that are so delicious!

Author: Leslie Bobo, RDN

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Zucchini Enchilada Casserole

This casserole is layered with fresh zucchini, ground turkey, flavorful black beans, cheese, and flour tortillas. It's full of flavor but simple to make! This meal will become a new weeknight staple in your home.

Ingredients

• 1 lb. ground turkey
• 2 tbsp. olive oil
• 2 medium size zucchini, sliced and quartered
• 1/2 yellow onion, chopped fine
• Salt and pepper to taste
• 1 can Heyday Canning Co Enchilada Black Beans
• 1 cup Mexican style shredded cheese
• 6 6" flour tortillas
• 1 10 oz can of red enchilada sauce

Instructions

1. Preheat oven to 350°.
2. Heat 1 tbsp. olive oil in a skillet over medium heat. Add ground turkey and cook for about 8-10 minutes. Stirring occasionally to make sure it cooks evenly. Remove ground turkey from the skillet once it is cooked through.
3. Add 1 more tbsp. of olive oil to the skillet. Add zucchini, onion, and a dash of salt and pepper to the skillet. Sautè for 10 minutes, stirring every couple of minutes.
4. Remove from heat and immediately add the ground turkey back to the skillet, and stir in the Heyday Canning Enchilada Black Beans and 1/2 cup shredded cheese.
5. Add half of the turkey, bean, and zucchini mixture to the bottom of a casserole dish. Top it with 3 flour tortillas. Pour 1/2 of the can of enchilada sauce on top of the tortillas and spread out evenly. Repeat this layering process, and finally sprinkle the other 1/2 cup shredded cheese on top.
6. Place the casserole dish in the oven and bake for 20 minutes.

Notes

If you do not have access to Heyday Canning Enchilada Black beans, you can use one can of regular black beans. You will want to drain and rinse before stirring them in. If you do this, you will also need to add a packet of taco seasoning to the ground turkey when cooking it.

www.thegatheringpage.com/recipes/zucchini-enchilada-casserole

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