Ranch, Black Bean, Rice, & Veggie Casserole

Small zucchini

Small yellow squash

1 packet ranch dressing mix

1 Tbsp olive oil

1 ¼ cups lowfat buttermilk

2 cups cooked rice

1 can black beans, rinsed and drained

2 cups shredded sharp cheddar

1 medium tomato

1. Slice squash into very thin disks, place in large Ziploc.  Drizzle in olive oil and ½ of ranch packet, and toss to coat.  Let sit.

2. Reserve 1/3 cup black beans, mix the rest with the rice and spread on the bottom of a 1 Qt greased baking dish.

3. Whisk remaining ranch mix into buttermilk and pour over rice/bean mixture.

4. Thinly slice tomato and layer on top of mixture.  Top with ½ of grated cheese.

5. Layer squash on top.  Top with remaining beans and cheese.

Bake at 350 for 25-30 minutes, until squash is tender.

**Note: The original recipe called for 2 cups crushed tortilla chips instead of rice.  We think it tastes MUCH better with rice instead of the chips (which turn back into soggy tortillas after you coat them in buttermilk and bake them).