Mexican Yellow Squash Casserole

Bright, bold, and irresistibly satisfying, this Mexican Yellow Squash Casserole is a vibrant twist on classic comfort food. Packed with tender layers of fresh yellow squash, zesty fire-roasted tomatoes, hearty black beans, and a medley of Mexican spices, this dish is bursting with flavor in every bite. Topped with melty Mexican-blend cheese and crunchy tortilla chips, it bakes to golden perfection in just 30 minutes. Perfect as a vegetarian main dish or a festive side, this casserole is both quick to prepare and crowd-pleasing. Garnished with fresh cilantro, it’s the ultimate weeknight dinner that brings the rich, spicy warmth of Mexican cuisine straight to your table. Whether you’re feeding family or friends, this easy and delicious recipe will quickly become a favorite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 medium yellow squash
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 small jalapeño pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 14-ounce can diced fire-roasted tomatoes
• 1 15-ounce can black beans
• 1.5 cups shredded Mexican-blend cheese
• 1 cup tortilla chips
• 2 tablespoons cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.

Step 2

Wash and slice the yellow squash into 1/4-inch thick rounds. Set them aside.

Step 3

Heat olive oil in a large skillet over medium heat.

Step 4

Finely chop the yellow onion, jalapeño pepper (seeds removed for less heat), and mince the garlic. Sauté them in the skillet until fragrant and the onion is translucent, about 5 minutes.

Step 5

Stir in cumin, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 6

Add the diced fire-roasted tomatoes (along with their juices) and drained black beans. Stir well to combine and let simmer for 3-4 minutes.

Step 7

Layer half of the sliced yellow squash in the bottom of the prepared casserole dish.

Step 8

Pour half of the tomato and bean mixture over the squash slices, spreading evenly.

Step 9

Repeat with the remaining squash slices and tomato mixture, creating a second layer.

Step 10

Sprinkle the shredded Mexican-blend cheese evenly over the top.

Step 11

Crush the tortilla chips slightly and sprinkle them over the cheese for added crunch.

Step 12

Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the squash is tender.

Step 13

Garnish with chopped cilantro before serving.

Step 14

Serve warm and enjoy!

Nutrition Facts

Serving size	(2011.9g)

Amount per serving	% Daily Value*
Calories	1780.7

Total Fat 97.3g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat 10.7g
Cholesterol 150mg	0%
Sodium 5786.9mg	0%
Total Carbohydrate 164.0g	0%
Dietary Fiber 43.0g	0%
Total Sugars 44.0g
Protein 75.3g	0%

Vitamin D 36IU	0%
Calcium 1759.9mg	0%
Iron 16.5mg	0%
Potassium 2892.4mg	0%

*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: 47.8%

Protein: 16.4%

Carbs: 35.8%