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- 6-8 servings
- Serving size: ⅙ of recipe
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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.
Nutritional Information:
Per serving (⅙ of recipe): 178 calories, 35 g carbohydrates, 8.5 g protein, 1.9 g total fat, 0.3 g saturated fat, 0 g cholesterol, 264 mg sodium, 10 g fiber, 6.2 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (8)
(4 from 7 votes)I only had spring mix and romaine on hand, so I decided to add cauliflower rice instead. I also added some cumin and nutritional yeast. I used fresh tomatoes and added tomato paste because I had extra water. It turned out really good. Our 7 year old Omni grand enjoyed it.
I’ll give it 4 stars but I ended up throwing most of the casserole out because the greens I used were Swiss chard like it said in the original recipe on the FOK app. The chard didn’t do it any favors…it tasted tooooo earthy. The rest of the flavor profile was great. I would definitely choose kale or a less intense greens option.
I have to say this was a success for us. We did add a little more spices because we love spicy food.My son ate it three times and will make this again. Left overs were so good too!
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.