Ranch Black Bean n' Veggie Tortilla Casserole

• Vegetarian
• Gluten free

• Produce

  • 1 can Black beans
  • 1 Tomato, medium
  • 1 Yellow squash, small
  • 1 Zucchini, small

• Condiments

  • 1 packet Hidden valley ranch dressing, dry

• Oils & Vinegars

  • 1 tbsp Olive oil

• Snacks

  • 2 cups Tortilla chips

• Dairy

  • 1 1/4 cups Buttermilk, low-fat
  • 4 oz Cheddar, sharp

Found on blommi.com

Description

Ingredients

• small zucchini
• small yellow squash
• 1 packet dry Hidden Valley Ranch dressing
• 1 tbs olive oil
• 1¼ cups low fat buttermilk
• 2 cups crushed tortilla chips
• 1 can black beans (rinsed)
• 4-6 oz shredded sharp cheddar
• 1 medium tomato

Directions

• Preheat oven to 350 degrees and spray 1 Qt size baking dish* with non-stick coating.
• Slice the squash into very thin disks. Whisk together 1 tbs oil with ⅓ of ranch dressing packet, and marinate the sliced squash in it.
• Reserve a ⅓ cup of the black beans, and mix the rest in with crushed tortilla chips, spread the mixture on bottom of casserole dish.
• Whisk remaining ranch dressing mix into buttermilk, then pour over the chips & beans.
• Top with about a ½ cup of shredded cheddar.
• Slice the tomato thinly and lay out over cheese, then sprinkle lightly with a little more cheese.
• Lay the squash on top slightly over lapping. alternate between the two varieties.
• Scatter the remaining beans over the squash then top with a generous helping of the shredded cheese.
• Bake for 25-30 minutes uncovered (until squash is mostly tender).
• Allow to rest a few minutes before serving.