Enchilada Casserole
forksoverknives.com
forksoverknives.com
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Ingredients

  • 1 medium yellow onion, chopped (about 2 cups)
  • 1 medium red bell pepper, chopped (about 1½ cups)
  • 1 tablespoon freshly minced garlic (5 medium cloves)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons chili powder
  • 1 can (15 ounces) diced tomatoes (1½ cups), not drained
  • 1 can (15 ounces) black beans (1½ cups), drained and rinsed
  • 1 medium zucchini, diced (about 1½ cups)
  • 1 cup raw, frozen, or canned corn (drained)
  • 5 cups roughly chopped chard leaves (about 4 large leaves)
  • 6 corn tortillas (6-inch) cut into 1-inch squares
  • Guacamole or diced avocado (optional)

Instructions

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