Southwestern Vegetarian Casserole Recipe

Serves: 6 Save

Ingredients (23)

  • Cooking spray , for the casserole dish
  • 2 teaspoons olive oil
  • 1 small red onion , diced
  • 2 medium yellow squash or zucchini, chopped
  • 8 ounces cremini mushrooms , stems trimmed and diced
  • 1 large red, orange, or yellow bell pepper , seeded and chopped
  • 1 jalapeño , seeded and diced, optional
  • 1/2 large bunch (about 3 cups tightly packed) curly leaf kale , stems removed and leaves roughly chopped
  • 3 cloves garlic , minced
  • 2 teaspoons chili powder , plus more to taste
  • 1/2 teaspoon kosher salt , plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 (15-ounce) cans pinto or black beans , rinsed and drained
  • 1 ( 10 - ounce ) can diced tomatoes with green chilies , drained
  • 1 ( 7 - ounce ) can salsa verde
  • 2 1/3 cups ( 326 g ) all-purpose flour , divided
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons unsalted butter , cold and cubed
  • 1 1/2 cups buttermilk
  • 1 1/2 cups shredded sharp cheddar cheese , divided

Ingredient Facts and Health Benefits

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Directions

Learn how to make this recipe at Simply Recipes