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As the sun shines brightly and the days stretch longer, summer offers a bounty of vibrant, fresh produce that tantalizes the senses. One dish that truly embodies the spirit of the season is the Sun-Kissed Summer Veggie Tortilla Casserole. This delightful recipe combines an array of colorful vegetables, layers of hearty corn tortillas, and a medley of spices, creating a comforting yet invigorating meal perfect for any occasion. Whether you're hosting a family gathering, preparing a quick weeknight dinner, or looking for a nutritious meal prep option, this casserole is sure to impress.

Summer Veggie Tortilla Casserole

Experience the fresh flavors of summer with the Sun-Kissed Summer Veggie Tortilla Casserole! This vibrant dish layers colorful seasonal vegetables like zucchini, bell peppers, and corn between hearty corn tortillas, all infused with savory spices. Not only is it visually appealing, but it also celebrates nutritious ingredients from local farms. Perfect for family gatherings or weeknight dinners, this casserole is a delightful, wholesome option that everyone will love. Dive into the joy of summer cooking and create lasting memories with this easy and delicious recipe!
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Ingredients
  

6 medium corn tortillas

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow squash, diced

1 zucchini, diced

1 cup corn kernels (fresh or frozen)

1 cup black beans, drained and rinsed

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup salsa (choose your preferred heat level)

2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

1/4 cup fresh cilantro, chopped (for garnish)

Extra lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Sauté the Veggies: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add Remaining Vegetables: Toss in the red bell pepper, yellow squash, zucchini, and corn. Sprinkle with cumin, smoked paprika, salt, and pepper. Sauté for about 5-7 minutes until the veggies are tender but still vibrant.

        Combine Beans & Salsa: Remove the skillet from heat, and gently fold in the black beans and 1 cup of salsa, ensuring all ingredients are well mixed.

          Layer the Casserole: In a 9x13 inch baking dish, place two corn tortillas at the bottom overlapping slightly. Spread half of the veggie and bean mixture over the tortillas. Sprinkle with 1/3 of the shredded cheese. Repeat the layering process with two more tortillas, the remaining veggie mixture, and another 1/3 of the cheese. Top with the last two tortillas and spread any remaining salsa over them, finishing with the final 1/3 of shredded cheese on top.

            Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Once baked, take the casserole out of the oven and let it cool for about 5 minutes. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zing.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings