4 Servings 30 min Cook
1 Medium (2-1/2" dia) Onions
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Medium Zucchini
1 Tbsp Garlic
1 Tsp, ground Oregano
1 Tsp, ground Basil
2 Tsp Chili Powder
1 Can Tomatoes
1 Can Canned Black Beans
1 Cup Corn
5 Cup Chard
6 Tortilla Tortillas
4 Tbsp Classic Guacamole
Chop onions, pepper, and zucchini.
Mince garlic.
Preheat the oven to 375 degrees F.
Place 2 tablespoons of water into a large skillet or soup pot on high heat.
When the water begins to sputter, add the onion and bell pepper and sauté for 5 minutes.
Reduce the heat to medium, add the garlic, oregano, basil, and chili powder, and sauté for 1-2 minutes more, adding water as needed to keep things moving.
Stir in the diced tomatoes, beans, zucchini, corn, chard, and 4 of the cut-up tortillas, and cook, covered, for 5 minutes more, stirring halfway through.
After the 5 minutes, place 1 cup of this mixture into a blender and blend until smooth, then add this sauce back into the pot and stir.
Spoon into a 9×13-inch baking dish (you do not need to prepare the dish with any oil or parchment paper).
Scatter the pieces from the remaining 2 tortillas across the top, and bake uncovered for 15 minutes.
Remove from the oven and let stand for 5 minutes before serving.
Serve topped with guacamole or diced avocado (if using).
Recipe inspired by: http://www.
forksoverknives.
com/recipes/enchilada-casserole/
