Sautéed onions, mushrooms, and zucchini “hidden” in a delicious vegetable mexican casserole that even the kids will gobble up! In the mood for lasagna but not willing to go to two separate stores to pick up the whole wheat noodles and the rest of my ingredients, I dreamed up this little creation while strolling the aisles of Trader Joe’s (TJ’s) during my lunch.
Since this is a weeknight meal, I wanted something healthy and quick that would lend itself well for lunch the next day. Even though 99% of what I need can be found at TJ’s, the do not carry whole wheat lasagna noodles and I wouldn’t dream of making a weeknight meal with the processed stuff. As a general rule, I eat as healthfully as possible during the week so that any weekend treats don’t do too much damage on my waist line.
Wavering back and forth between what to make for dinner, I finally decided to take the lasagna concept and change it up a bit. I know I wanted lots of veggies with dinner but I’m getting a little tired of the same old side salad, so I incorporated mushrooms, onions, and grated zucchini into the savory tomato sauce.
I used corn tortillas in leu of refined lasagna noodles and added a can of black beans to bump up the protein without meat. Overall, this dish was a huge success because it was easy to make and the whole family loved it. Bonus: I used canned beans, ready made salsa, and canned tomatoes to make it easier and more affordable…and did I mention delicious! Top it off with a dollop of guacamole and you’ve got a weeknight meal that the whole family will love!Print
mexican vegetable casserole
A mexican version of lasagna filled with delicious veggies!
- Yield: 6-8
- Category: casserole
- Cuisine: mexican
- 1 medium onion
- 3 cloves garlic
- 1 lb mushrooms (sliced)- I used crimini
- 4-5 medium zucchini (grate using the large holes of a cheese grater and ring out the extra water with a kitchen towel or a nut-milk bag)
- 1 large can diced tomatoes in their juices
- 1- 16oz bag corn tortillas
- 1 can black beans (rinse the beans and strain)
- 1 jar of your favorite store-bought salsa (I like the chipotle salsa from Trader Joe’s…as with any packaged food, check the ingredients and make sure it is made of foods you recognize…”tomatoes, jalapeño, etc.)
- 1-2 C shredded cheese (use mozzarella or mexican blend)
- 1 small can sliced black olives
- 1 bunch green onions (sliced) *optional
- 1 packet taco seasoning *optional
- Preheat the oven to 350 and line a casserole dish with aluminum foil.
- Heat a large pot or a dutch oven over medium heat and add 2 Tbsp olive oil. Add the diced onions and cook until lightly golden brown, about 8 minutes. Add the garlic and cook until you can smell the garlic (be careful, garlic burns easily).
- Add the mushrooms and increase the heat to medium high. Cook until the mushrooms have released their water and begin to shrink in size, about 10 minutes. Add the grated and strained zucchini and the can of tomatoes. Add salt and pepper to taste. To kick up the spice, you an also add a packet of taco seasoning!
- Cook the veggie mixture for about 10-15 minutes until the flavors meld together.
- Place one layer of corn tortillas in the bottom of the casserole dish. Your next layer will be the veggie mixture, add enough to cover the tortilla layer.
- Next, add some of the black beans, a few spoonfuls of the store-bought salsa, and sprinkle the top lightly with cheese.
- Continue with another layer of corn tortillas and keep layering until you run out of ingredients.
- Top the casserole with cheese, olives, and the green onions.
- Bake, uncovered for about 30 minutes and turn the oven to broil for the last 3-4 minutes of baking to get a golden brown crust on the cheese!
- Remove the casserole from the oven and cool for about 15 minutes so you can cut neat slices.
- Top with some guacamole or enjoy as is!