Enchilada Casserole

Name: Enchilada Casserole
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)

Enchilada Casserole was pinched from <a href="http://www.forksoverknives.com/recipes/enchilada-casserole/" target="_blank">www.forksoverknives.com.</a>

INGREDIENTS

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1 medium yellow onion, chopped (about 2 cups)

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1 medium red bell pepper, chopped (about 1½ cups)

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1 tablespoon freshly minced garlic (5 medium cloves)

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1 teaspoon dried oregano

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1 teaspoon dried basil

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2 teaspoons chili powder

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1 can (15 ounces) diced tomatoes (1½ cups), not drained

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1 can (15 ounces) black beans (1½ cups), drained and rinsed

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1 medium zucchini, diced (about 1½ cups)

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1 cup raw, frozen, or canned corn (drained)

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5 cups roughly chopped chard leaves (about 4 large leaves)

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6 corn tortillas (6-inch) cut into 1-inch squares

•

Guacamole or diced avocado (optional)

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