Southwestern Enchilada Casserole – Click SHOW MORE for the Full Recipe
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1 medium yellow onion, chopped (about 2 cups)
1 medium red bell pepper, chopped (about 1½ cups)
1 tablespoon finely chopped garlic (about 4 medium cloves)
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (15 ounces) diced tomatoes (1½ cups), not drained
1 can (15 ounces) black beans (1½ cups), drained and rinsed
1 medium zucchini, sliced (about 2 cups)
1 cup raw, frozen, or canned corn (drained)
5 cups coarsely chopped greens (kale, collards, or Swiss chard)
4 (6-inch) corn tortillas, cut into 1-inch squares
2 (6-inch) corn tortillas, cut into 1-inch squares
Guacamole or diced avocado (optional)
DIRECTIONS:
-Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook, stirring, for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, oregano, and basil, and cook for 2 minutes more, adding a little water as needed to prevent sticking.
-Stir in the diced tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
-Preheat the oven to 375°F. Set aside a 9×13-inch casserole dish (you do not need to prepare it with any oil or parchment paper).
-Place 1 cup of the cooked vegetables into a blender, and blend until smooth (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.
-Spoon the mixture into the casserole dish, and scatter the remaining 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Set aside for 5 minutes before serving.
-Variation: Most stores carry a standard chili powder, which is mild in flavor and what I have used in this recipe. If you like things on the hot-n-spicy side, feel free to use a hotter chili powder of your choice instead, or add ½ teaspoon of red pepper flakes or a few chopped jalapeños.
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