Hearty and Meat Free Zucchini & Pinto Bean Casserole

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Make meal prep a breeze with this easy Zucchini & Pinto Bean Casserole. Healthy, filling, and perfect for busy weeknights.

 

This zucchini & pinto bean casserole is a hearty and meat free pantry cooking recipe.  Meaning, it contains ingredients you would find in your pantry.  For me, that’s a can green chiles, green chile enchilada sauce, and pinto beans.  There’s also some rice, cheese, and, of course, corn tortillas.

 

I sauteed the zucchini before adding it to the rest of the ingredients.  Then I layered the tortillas with the zucchini and pinto bean filling.  Topping everything with cheese makes it irresistible.  Pouring the enchilada sauce over the casserole keeps everything moist and delicious.

 

Pinto Bean vs Kidney Bean vs Black Bean vs Cannellini Bean

 

There are so many types of beans out there.  I wanted to share the differences between the most common ones you find at the grocery store.  They’re not entirely interchangeable because each has their own flavor profile and texture.

 

Pinto beans have a mottle beige and brown coloring.  They have a creamy texture and mild flavor.  They are a staple in Mexican and Southwest cooking because they absorb flavor.  This makes them perfect for soups, refried beans, and casseroles.  I picked the pinto bean for this casserole because I had a can in the pantry.  And because they are smooth, creamy, and perfectly delicious in this recipe.

 

 

Kidney beans have a reddish hue and firm skin.  They come in light red and dark red colors.  They are firmer than pinto beans and have a more robust flavor that’s almost nutty.  This makes them perfect for simmered recipes like chilis and stews.  Their firmer texture stands up to long simmering times.

 

Black beans are probably one of my favorites.  They are creamy like pinto beans but have an earthy flavor to them.  They are used in many Latin and Caribbean recipes.  They’re refried like pinto beans, but they also combine well with rice.  They also stand up to simmering in Cuban black bean soup.

 

Cannellini beans look like white kidney beans.  They’re large and pale to almost completely white in color.  They also have a nutty flavor like kidney beans, but they’re used in more classic Italian recipes.  They star in minestrone soups and delicious Mediterranean salads.

 

 

Combining Zucchini and Pinto Beans for a Hearty Meat-Free Meal

 

Zucchini is a kitchen chameleon.  It not only blends into a recipe like this casserole, but it can also stand up and be the star of the dish.  And since zucchini is a very fruitful plant, it never hurts to have another recipe under your belt. 

 

And it never hurts to have another meatless recipe under your belt.  Combining the zucchini with the protein packed pinto beans makes this casserole hearty.  Zucchini brings moisture, texture, and lots of fiber to this casserole.  It also has lots of vitamins and contains antioxidants to reduce inflammation and promote heart health.

 

Pinto beans not only bring dietary fiber, but they also bring protein.  They contain essential nutrients like folate, iron, and magnesium.  Pinto beans also help with inflammation and can help reduce cholesterol.  They also provide additional texture and flavor to this southwest casserole.  They’re a sponge to all the herbs and spices in this simple casserole.

 

 

Ingredients to Make Zucchini & Pinto Bean Casserole

 

This is a pantry cooking recipe:

Pantry ingredients – onion, corn tortillas, taco seasoning, green chile enchilada sauce, pinto beans, green chiles, brown rice

Refrigerator ingredients – zucchini, cheddar cheese

 

Instructions to Make this Southwest Casserole

 

First, you sauté the onion and then add in the zucchini.  You don’t want to cook the zucchini to mush so keep an eye on it.  It shouldn’t be cooked for longer than 7 to 8 minutes.  Let it cool before you combine it with some of the cheese, pinto beans, green chiles, and rice.  Stir until everything is combined.

 

Spread a couple of tablespoons of the enchilada sauce in the bottom of your casserole dish.  Top with a layer of corn tortillas.  Spread half the mixture on top of the tortillas.  Top with the rest of the tortillas and the rest of the mixture.  Pour the rest of the enchilada sauce on top.  Bake at 350 F for about 30 minutes.  Remove, sprinkle with the remaining cheese and bake for 10 more minutes.  Let the casserole cool for 10 minutes before serving.

 

 

This casserole is delicious as is.  However, here are some suggestions on how to elevate this delicious zucchini & pinto bean casserole.  I like to serve casseroles with a side salad or a wedge salad.  You can make a southwest inspired wedge with some salsa, queso fresco, avocado, and lime crema dressing.  Some shaved radish or picked red onion can add more crunch and flavor.

 

Ways to elevate this pinto bean casserole for serving

 

Any number of salsas on top of this casserole would take it to the next level.  Try a delicious avocado salsa.  Sour cream, crema, and queso are great ways to makes this casserole even more delicious. Finally, I like to serve some additional corn tortillas on the side.

 

This meat free casserole is great prepared ahead of time.  Simply pop it into oven when you’re ready.  If you’re cooking it straight from the fridge, I suggest covering it with foil so it heats thoroughly.  You might need to add an extra 10 to 15 minutes to the cooking time, too.  This casserole reheats beautifully.  The flavors deepen overnight, making tomorrow’s lunch just as exciting.  If you want to microwave it lower the power level to keep the cheese from separating and getting oily.