Posted : June 10, 2018 By : Hope Epert
This recipe was one of those where I had a few items that needed to be used up so I made up a meal on the fly around those items. I was seriously impressed at how good it came out and this one will be making it into my regular arsenal for sure. It’s basically a classic been and cheese casserole with some veggies thrown in for extra yum and cream cheese which makes it extra decadent. It’s super quick and easy to throw together and is really rich, hearty and satisfying. Add in meat or extra veggies if you like, whatever you got in the fridge. This one’s a winner.
1 medium summer squash
1 can black beans
Colby jack cheese slices
Take a 9” baking dish and grease the bottom and sides with coconut oil or butter. Line the bottom of the pan with corn tortillas, breaking them in half or quarters to fill in the gaps. Use 4 slices of cheese to top the tortillas (can use shredded just as easily). Pour a can of black beans on top of the cheese. Salt as desired. Dice ¼ onion and one medium summer squash and layer them on top of the beans. Take dollops of cream cheese and place them evenly over the entire surface. Then layer the top with more corn tortillas and another layer of cheese. Put in the oven at 400* for 25 minutes. The ingredients should bubble in the middle and the cheese top should become lightly browned. Let cool a bit and serve.
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