Tex Mex Summer Squash Casserole

Elevate your casserole game with this delightful Tex Mex Summer Squash Casserole, a vibrant fusion of fresh summer veggies and bold Tex-Mex flavors! Packed with tender yellow squash, hearty black beans, and spiced diced tomatoes with green chilies, this dish layers perfectly with cheesy goodness from sharp cheddar and Monterey Jack, all sandwiched between soft corn tortillas. Aromatic cumin, chili powder, and garlic infuse every bite with irresistible warmth, while a topping of fresh cilantro and optional jalapeños adds a zesty finish. Ready in under an hour, this colorful and comforting casserole is perfect for dinner parties, meal prep, or weeknight family meals. It’s a mouthwatering way to turn simple summer produce into a satisfying Tex-Mex masterpiece!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 cups yellow summer squash
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 1 can (15 oz), drained and rinsed black beans
• 1 can (10 oz) canned diced tomatoes with green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups, shredded sharp cheddar cheese
• 1 cup, shredded Monterey Jack cheese
• 6 small, cut into quarters corn tortillas
• 0.25 cup, chopped fresh cilantro
• 1 small, sliced (optional) jalapeño pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.

Step 3

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Step 4

Stir in the summer squash slices and cook for 5-6 minutes until they start to soften. Remove from heat.

Step 5

In a large mixing bowl, combine the cooked squash mixture, black beans, diced tomatoes with green chilies, cumin, chili powder, salt, and black pepper. Stir well to combine.

Step 6

Spread a thin layer of the squash mixture on the bottom of the prepared baking dish.

Step 7

Arrange a layer of quartered corn tortillas on top, slightly overlapping them as needed.

Step 8

Sprinkle a layer of shredded cheddar and Monterey Jack cheese over the tortillas.

Step 9

Repeat the layers (squash mixture, tortillas, cheese) until all the ingredients are used, finishing with a generous layer of cheese on top.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 12

Garnish with chopped fresh cilantro and optional jalapeño slices before serving.

Nutrition Facts

Serving size	1974.9 grams (1974.9g)

Amount per serving	% Daily Value*
Calories	2337

Total Fat 150.10g	192%
Saturated Fat 77.20g	386%
Polyunsaturated Fat 3.20g
Cholesterol 360mg	120%
Sodium 6573mg	286%
Total Carbohydrate 149.60g	54%
Dietary Fiber 41.10g	147%
Total Sugars 35.40g
Protein 121.80g	244%

Vitamin D 0IU	0%
Calcium 2932mg	226%
Iron 14mg	75%
Potassium 2418mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 20.0%

Carbs: 24.6%