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This is my first post as official host of the Tickle My Tastebuds Tuesday!  I’m so excited to be part of this talented group of bloggers.  I am truly honored that they asked me to participate in their party!!  Not only am participating, but I’ve got a Zucchini & Pinto Bean Casserole recipe AND an apple recipe round up from last week’s party!

We are so happy you are here! If you are new here, welcome! If you are returning to our party, welcome back! Each Tuesday, my lovely hostesses and I will be partying with you and our guests as you tickle our tastebuds! Thank you for making our last week another success! We are so glad you stop by and party with us!

Each week, the hostesses will choose recipes from the previous week to be featured! Each featured recipe will be pinned!

Top Row:

• Swanky
  Recipes | Caramel Apple Crisp
• Mommie
  and Wee | Apple Cinnamon Chewy Bars
• With
  a Blast | Apple Pie in Jars

Middle Row:

• The Painted Apron | Savory Apple Pie Quesadillas
• Baking
  in My Pyjamas | Honey Caramel Apple Bundt Bake
• The
  Seasoned Mom | Slow Cooker Oatmeal Raisin Baked Apples

Bottom Row:

• Mommie
  Lives Clean | Apple Pumpkin Custard
• Something Sweet | Apple Cake with Caramel Glaze
• 4
  Sons ‘R Us | Healthy Applesauce and Oat Muffins

I’m going to tickle YOUR taste buds by sharing this deliciously hearty, #meatfree meal.  You won’t miss the meat in this delicious Tex-Mex style casserole.  The zucchini and the pinto beans provide plenty of fiber and protein in this quick and easy meal.

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Yield: servings

Zucchini & Pinto Bean Casserole

Cook Time: 1 hour

Total Time: 1 hour

Print

Ingredients

• 15 corn tortillas
• 1 cup diced onion
• 2 cups diced zucchini
• 1 tablespoons taco seasoning
• 1/4 cup water
• 2 cups green chile enchilada sauce, divided
• 1 1/2 cups fat free cheddar cheese, shredded, divided
• 15 ounces canned pinto beans, rinsed and drained
• 8 ounces canned green chiles
• 2 cups cooked brown rice

Instructions

1. Preheat oven to 350.
2. Heat a large skillet coated with cooking spray over medium-high heat. Saute the onions 3 to 5 minutes or until they begin to soften. Add the zucchini and saute 5 to 7 minutes. Remove from heat and cool slightly.
3. Combine 1/2 cup cheddar cheese with pinto beans, green chiles, and rice in a large mixing bowl. Add the vegetables and stir well to combine.
4. Pour 1/2 cup of the enchilada sauce in the bottom of a 9 by 13 casserole dish coated with cooking spray.
5. Place 5 corn tortillas in the bottom of the casserole dish. Top with half of the zucchini mixture then another 5 tortillas. Repeat this step one more time. Top with remaining enchilada sauce.
6. Bake at 350 for 30 minutes or until bubbly and hot. Top with remaining cheese and bake an additional 15 minutes or until the cheese is melted.
7. Sprinkle with green onions and serve.

Did you make this recipe?

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Now, “tickle our tastebuds!”