2 T butter
1 onion, finely chopped
1-2 garlic cloves, minced
1 small summer squash, chopped (about 2 cups)
1 medium winter squash, peeled and chopped (about 2 cups)
½ t cumin powder
½ t dried basil
½ t dried oregano
1 t salt
5 soft taco-size (8 inch) flour tortillas, divided
4 cups shredded white cheddar cheese, divided
1 hot pepper, minced
2 cups canned seasoned pinto beans
1 ½ cups buttermilk
¼ t dry or prepared mustard
sour cream (garnish, optional)
1. Preheat oven to 350F. Grease a 9x13” pan with 1 T butter and set aside.
2. In a large skillet, melt 1 T butter over med-high heat. Add onion and garlic, and sute until onions are softened. Add zucchini, squash, dry spices, and salt. Tossing frequently for even cooking, sauté until vegetables are fully tender and onions are caramelized. (Note, the winter squash will take the longest to cook, so poke a fork into it to ensure it’s thoroughly sautéed and soft). Set aside.
3. Tear 3 tortillas by hand into random strips 2-3 inches wide. Distribute tortilla strips into bottom of casserole dish, layering evenly (retain remaining 2 tortillas for top crust). Spread 2 cups of shredded cheese over torn tortillas. Sprinkle minced hot pepper evenly over cheese, followed by a layer of the pinto beans. Spread sautéed vegetables over this, and top evenly with remaining cheese. Tear remaining 2 tortillas as before and distribute on top to form upper crust. Beat eggs together with buttermilk and mustard. Pour mixture over casserole and place in oven. Bake for 35-40 minutes, until bubbling at the edges ad well browned on top. Cool for 10 minutes before serving. Garnish with sour cream and salsa if desired.
Adapted from The Grit Cookbook
Featherstone Farm Recipes
Explore our recipe pages for lots of great ways to use your produce! (And please be patient as we port over our recipes to this new site).
Search this page