Layered Bean Casserole


  • 2 Thinly Sliced Zucchini
  • Kosher Salt To Taste
  • 15 Oz PInto Beans Canned
  • 1 Cup Pico De Gallo
  • 1 Tbsp Oregano
  • 6 Inch Halved Corn Tortillas
  • 1 Cup Monterrey Jack Cheese (Shredded)
  • 2 Tbsp Cilantro


1. Sprinkle the zucchini slices all over with ½ tsp salt. Set aside. 

2. Stir together the beans, pico de gallo and oregano in a medium bowl.

3. Arrange the following in layers a dish.

4. 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and ¼ cup of the cheese. Repeat twice, while packing down the layers.

5. Sprinkle with additional salt and the remaining ¼ cup cheese. 

6. Microwave on high until the zucchini is fully cooked. 

7. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 min.

Nutritional Facts


Calories332 kcal
TotalFat11 g
Total Carbohydrates45 g
Protein14 g