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- 6-8 servings
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Filling and flavorful, this casserole is easier to make than enchiladas, since you don’t need to roll the tortillas or make a separate sauce.
From straightupfood.com
By Cathy Fisher,
Ingredients
- 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)
Instructions
- 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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Comments (5)
(4 from 5 votes)Can this be made earlier in the day, and baked later?
A hearty, healthy vegan meal that kept me full for several days. I love recipes like this that you can batch cook to have healthy dinners for weeknights without hours of cooking. I substituted some vegetables and added more spice it was delicious
We liked it! I substituted sweet potatoes for the zucchini and added jalapeños. I also used spinach for the greens.
This just wasn’t very good. We spiced it up with hot sauce and the pea guacamole. That helped. But it needs much more spice. I won’t be making it again. But we did get all our veggies in.
Well, it was a hot meal. Kind of like a sad, cooked salad. Very wet. Nutritious, though.