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As the days grow longer and the sun's rays warm the earth, summer brings an abundance of fresh produce that inspires many home cooks to whip up vibrant, seasonal dishes. The Sun-Kissed Summer Veggie Tortilla Casserole embodies the essence of summer with its colorful array of vegetables, making it an ideal choice for family gatherings, potlucks, or simply enjoying a sunny day at home. This hearty casserole not only highlights the freshness of the season but also offers a delightful blend of flavors and textures that will satisfy even the pickiest of eaters.

Summer Veggie Tortilla Casserole

Celebrate the essence of summer with the Sun-Kissed Summer Veggie Tortilla Casserole! This vibrant dish showcases colorful seasonal vegetables and layers of corn tortillas, creating a delightful medley that everyone will love. Packed with nutrition from fresh ingredients like bell peppers, zucchini, and black beans, it's perfect for potlucks, family dinners, or simply enjoying a sunny day at home. Plus, it's easily adaptable for various dietary preferences, making it a go-to recipe all summer long!
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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 ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

1 cup salsa (adjust for your desired heat level)

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

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

Extra lime wedges (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté for about 3-4 minutes or until the onion becomes translucent. Add the minced garlic and cook for an additional minute, stirring to release its fragrant aroma.

      Incorporate Additional Vegetables: Stir in the diced red bell pepper, yellow squash, zucchini, and corn kernels. Season with the ground cumin, smoked paprika, salt, and black pepper. Continue to sauté the mixture for about 5-7 minutes, or until the vegetables are tender yet maintain their vibrant color.

        Combine with Beans and Salsa: Remove the skillet from heat and gently fold in the rinsed black beans and 1 cup of salsa, ensuring everything is well combined and infused with flavor.

          Layer the Casserole: In a 9x13 inch baking dish, start by layering the base with two corn tortillas, slightly overlapping them. Spoon half of the veggie and bean mixture over the tortillas and sprinkle with 1/3 of the shredded cheese. Repeat this layering with another set of two tortillas, the remaining veggie mixture, and another 1/3 of the cheese. Finally, top with the last two tortillas, spread any remaining salsa on top, and finish with the final 1/3 of the shredded cheese.

            Bake the Casserole: Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 20 minutes. Afterwards, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and has reached a golden brown color.

              Garnish and Serve: Once the casserole is baked, take it out of the oven and allow it to cool for approximately 5 minutes. Garnish generously with freshly chopped cilantro and serve with lime wedges on the side for an invigorating citrus kick.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6.

                  Enjoy this vibrant and delightful vegetarian casserole that embraces the flavors of summer!