Enchilada Casserole

Ingredients

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Garlic

  Raw

  1 tbsp or 9g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Chili powder

  Spices

  2 tsp or 5g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Chard

  Swiss, raw

  5 cup or 180g

• Tortillas

  Ready-to-bake or -fry, corn

  6 tortilla or 144g

• Classic Guacamole

  Wholly Guacamole

  8 Tbsp or 120g

Directions

1. Chop onions, pepper, and zucchini. Mince garlic.
2. 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.
3. 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.
4. 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.
5. 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).
6. Scatter the pieces from the remaining 2 tortillas across the top, and bake uncovered for 15 minutes.
7. Remove from the oven and let stand for 5 minutes before serving. Serve topped with guacamole or diced avocado (if using).
8. Recipe inspired by: http://www.forksoverknives.com/recipes/enchilada-casserole/

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