Time: 25 min.
Complexity: easily
Servings: 4

This easy microwave casserole takes just 10 minutes and features two popular Mexican ingredients—corn tortillas and pinto beans—as well as thinly sliced ​​zucchini. Shredded cheese is added between the layers, melting perfectly during baking.

Ingredients:

• 2 medium zucchinis (about 200g), thinly sliced ​​diagonally
• 1 can (425 g) pinto beans, rinsed
• 1 cup pico de gallo or fresh homemade salsa
• 1 tbsp fresh whole oregano leaves
• 6 corn tortillas (15 cm), cut in half
• 1 cup grated Monterey Jack or Chihuahua cheese
• 2 tablespoons fresh coriander leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pinto beans, zucchini, zucchini, tortilla, Monterey Jack cheese, oregano, pico de gallo sauce

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Preparation:

Step 1
• Sprinkle the zucchini slices with 0.5 teaspoon of salt on all sides. Set aside. In a medium bowl, combine the beans, pico de gallo, and oregano.
Step 2
• In a 9-inch pie pan or a 10-inch round microwave-safe dish, layer 4 tortilla halves, a third of the bean mixture, a third of the zucchini, and 1/4 cup of cheese. Repeat the layers twice. Sprinkle with the remaining 1/4 cup of cheese and season with salt.
Step 3
• Microwave on high until the zucchini is cooked through, about 10 minutes. Remove from the microwave and cover loosely with foil. Let rest for about 5 minutes.
Step 4
• Alternatively, preheat the oven to 375°F (190°C), cover the baking dish with foil, and bake until the zucchini is heated through and the cheese is melted, 15–20 minutes. Sprinkle with cilantro, cut into quarters, and serve.

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