Enchilada Casserole

I’ve tagged this as “spicy” but I didn’t find it to be hot hardly at all. Erik apparently felt the whopping 1 tbs. of chili powder in this recipe was still too much. So, yeah, I’m marking it “spicy” because I live with someone who tolerates 0 heat in food. like spicy food, so I added some medium-heat salsa to my bowl. I also liked this a lot with some added guacamole! Erik ate his in a tortilla, kind of like a veggies&rice burrito, and said he liked it a lot. Lots of flexibility in how you prepare and consume this casserole! From Straight Up Food

Ingredients:

Servings: a little over 2 full large bowls, enough for about 3 adults or a little more

  • 1 medium yellow onion, chopped (~2 cups)
  • 1 medium red bell pepper, chopped (~1½ cups)
  • 1 tbs. minced garlic (4-5 medium cloves)
  • 1 tbs. chili powder
  • 2 tsp. dried oregano
  • 1 15-oz. can diced tomatoes (~1½ cups), not drained
  • 1 15-oz. can black beans (~1½ cups), drained and rinsed
  • 1 mediumish zucchini, diced (~1½ cups)
  • 1 cup frozen corn, thawed
  • 3-5 cups roughly chopped chard leaves (can be subbed with collard greens)
  • 4 corn tortillas cut into 1″ squares
  • an extra 2 corn tortillas cut into rectangles or triangles, to spread over the top
  • Optional toppings: guacamole (mash an avocado, add a big splash of lemon juice and several shakes of salt & pepper), avocado pieces, or eat this as a burrito wrap!

Directions:

Preheat oven to 375°F. Prepare all the ingredients before starting the recipe – it’s just easier!

Pour about 2 tbs. of water into a large skillet or soup pot on medium-high heat. (Use one that has a lid, you’ll need it later.) When the water starts to sputter, add the onion and bell pepper and saute for about 5 minutes.

Reduce the heat to Medium and add the garlic, oregano, and chili powder, cooking for 1-2 more minutes. Add water as needed to keep the veggies from burning to the bottom.

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Stir in the tomato, beans, zucchini, corn, chard, and the 4 tortillas cut into 1″ squares. Cover the skillet and cook for 5 minutes, stirring about halfway through.

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Scoop out 1 cup of the mixture, put it in a food processor (or blender), and blend until mostly smooth. Add the puree back to the skillet and stir it all together.

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Spoon it all into a 9×13″ baking dish. Toss the remaining cut up tortilla pieces across the top.

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Bake, uncovered, for 15 minutes. After removing it from the oven, let it sit for 5 minutes to cool before serving.

I like to serve this in a bowl with a scoop of gaucamole on top and a big heap of salsa on the side!

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