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

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Chop the onions, red bell pepper, and zucchini. Mince the garlic.
2. Preheat the oven to 375°F. Heat 2 tablespoons of water in a large skillet over high heat. Add the onion and bell pepper, and sauté for 5 minutes.
3. Reduce heat to medium, add garlic, oregano, basil, and chili powder. Sauté for 1-2 minutes, adding water as needed.
4. Stir in tomatoes, beans, zucchini, corn, chard, and 4 tortillas. Cook covered for 5 minutes, stirring halfway.
5. Blend 1 cup of the mixture until smooth, return to pot, and stir. Spoon into a 9×13-inch baking dish.
6. Scatter remaining tortillas on top and bake uncovered for 15 minutes.
7. Remove from oven, let stand for 5 minutes before serving. Top with diced avocado.

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