Black bean & Squash Tortilla Bake

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Every week I try and make at least one new recipe. This week we are starting off with a recipe using squash, I’ve been craving some squash lately! This recipe is based on one by Mom Foodie..

What you need…
– Small Zuccini Squash
– Small Yellow Squash
– 1 packet if Hidden Valley Ranch seasoning mix
– 1 tbsp olive oil
– 1 1/4 cup low fat buttermilk
– 2 cups crushed tortilla chips (We used On The Border tortilla chips, they are so delicious and they are gluten free! I buy them in the big bag as Sams)
– 1 can of black beans, drained and rinsed
– 1 cup shredded cheese, divided
– Salsa for topping

The how-to:

Preheat that oven to 350 degrees

Slice the squash into thin disks and place them in a ziplock bag with 1 tbsp of olive oil and 1/3 of the ranch seasoning packet. Work the squash around to coat all the squash with the seasoning and set aside.

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Spray a 2 quart casserole dish with non-stick cooking spary

Crush your tortilla chips, this would be a fun step for the little ones to help with!

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Reserve 1/3 of a cup of the black beans and add the rest of the can to the chips and mix well. Once mixed pour in the casserole dish.

Whisk together the buttermilk and remaining ranch seasoning. When well combined pour that zesty deliciousness over the chips and beans.

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Top with 1/2 cup of cheese

Arrange squash on top of the cheese alternating types of squash as desired

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Top with reserved beans and then remaining 1/2 cup of cheese!

You’re probably thinking “man that looks tasty,” and you’re right!

Baked for 25 minutes!

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Serve topped with your favorite salsa! I topped mine with Pain is Good Habanero Garlic Salsa, it’s hot hot hot but amazing! Mini Thor’s was topped with a locally made mild salsa.

He didn’t want to try it at first but when he finally did he said “mmm, actually good,” what a stinker!

-Kate

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