Southwestern Enchilada Casserole
forksoverknives.com
forksoverknives.com
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Ingredients

  • 1 medium yellow onion, chopped (about 2 cups)
  • 11 medium red bell pepper, chopped (about 1½ cups)
  • 11 tablespoon finely chopped garlic (about 4 medium cloves)
  • 12 teaspoons chili powder
  • 11 teaspoon dried oregano
  • 11 teaspoon dried basil
  • 11 can (15 ounces) diced tomatoes (1½ cups), not drained
  • 11 can (15 ounces) black beans (1½ cups), drained and rinsed
  • 11 medium zucchini, sliced (about 2 cups)
  • 11 cup raw, frozen, or canned corn (drained)
  • 15 cups coarsely chopped greens (kale, collards, or Swiss chard)
  • 14 (6-inch) corn tortillas, cut into 1-inch squares
  • 12 (6-inch) corn tortillas, cut into 1-inch squares
  • 1 Guacamole or diced avocado (optional)

Instructions

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