Description
This Mexican squash casserole offers a southwest twist with corn, peppers, spices, and cheese. It’s a comforting and flavorful dish perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 cups Mexican squash (or zucchini), diced
- 1 cup corn kernels (fresh or frozen)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can diced green chiles, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and bell pepper. Cook for another 3-4 minutes until slightly tender.
- Add diced squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until it begins to soften.
- Stir in corn, black beans, diced tomatoes (with their liquid), and green chiles.
- Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
- Pour the vegetable mixture into the prepared baking dish.
- Sprinkle Monterey Jack cheese and cheddar cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Remove from oven and let stand for a few minutes before serving. Garnish with fresh cilantro, if desired.
Notes
- You can adjust the spice level by adding a pinch of cayenne pepper.
- For a creamier casserole, stir in 1/4 cup of sour cream or Greek yogurt before adding the cheese topping.
- This casserole is great served with a side of rice or warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 9g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 40mg