Chili Bean Casserole (Lacto)

Layers of rice, sweet corn, sliced zucchini, and black olives get blanketed in chili beans, then baked until everything melds into a warm, savory stack. The real star here is the topping: a cool cilantro-yogurt sauce spiked with green tomatillo taco sauce that cuts right through the richness.

This is a “sauté" in wine situation for the onions and garlic, meaning you skip the oil entirely and let white wine do the work. The alcohol cooks off, leaving behind a subtle sweetness that rounds out the dish. Build your layers in order (corn, rice, olives, zucchini, then the onion-garlic mix) so the heavier beans can settle over everything and bind it all together during baking.

Top with fresh chopped tomatoes and that yogurt drizzle right when it comes out of the oven. The contrast of hot casserole and cool, tangy sauce is what makes this one land.

Pro Tips

• Cook your rice just shy of done; it’ll finish in the oven and won’t turn mushy
• The yogurt sauce can be made a day ahead and kept refrigerated
• Freeze fresh cilantro: wash, dry completely, chop, spread on wax paper, then store in a zip-lock bag for anytime use
• Drain your canned corn and olives thoroughly to prevent a soggy bottom layer

Variations

• Loaded: Top with scallions, shredded lettuce, and sautéed mushrooms
• Extra protein: Add a layer of black beans or pinto beans
• Spicier: Stir diced jalapeños into the yogurt sauce