Southwest Squash Casserole is a vibrant and flavorful dish that combines the rich tastes of the Southwest with the comforting texture of a classic casserole. This dish features a mix of tender summer squash, such as zucchini and yellow squash, combined with black beans, corn, and bell peppers for a burst of color and flavor. The casserole is seasoned with cumin, chili powder, and garlic, creating a spicy, aromatic base that’s balanced with a creamy mixture of cheese and sour cream. Topped with a crunchy layer of crushed tortilla chips and more cheese, this casserole bakes to golden perfection. It’s a perfect side dish for any Mexican or Southwestern-inspired meal and works wonderfully as a vegetarian main dish served with a fresh green salad or Spanish rice.
Ingredients:
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup crushed tortilla chips
- Fresh cilantro, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, green bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened. Add the sliced zucchini and yellow squash and continue to cook for another 5 minutes until slightly tender.
- Combine Ingredients:
- Stir in the black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to combine and cook for an additional 2-3 minutes. Remove from heat and let it cool slightly.
- Assemble the Casserole:
- In a large bowl, combine the sautéed vegetable mixture with the sour cream and half of the shredded cheddar cheese. Mix until well combined. Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Add Toppings:
- Sprinkle the crushed tortilla chips over the top of the casserole. Top with the remaining cheddar cheese and all of the Monterey Jack cheese.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Serve:
- Garnish the Southwest Squash Casserole with freshly chopped cilantro before serving. Enjoy this flavorful dish with a side of Spanish rice, refried beans, or a fresh salad.
Southwest Squash Casserole is a hearty and satisfying dish that brings together the best of Southwestern flavors in a comforting, cheesy bake. Perfect for a family dinner or potluck, this casserole is sure to be a hit with its blend of tender squash, savory beans, and crunchy tortilla topping.
