Vegan Enchilada Casserole

• medium yellow onion, chopped (about 2 cups)↗1
• medium red pepper, chopped↗1
• tablespoon finely chopped garlic (about 4 medium cloves)1
• teaspoons chili powder↗2
• teaspoon dried oregano↗1
• teaspoon dried basil↗1
• (15 ounce) can diced tomatoes, not drained (1½ cups)1
• (15 ounce) can black beans (1½ cups)↗1
• medium zucchini, sliced (about 2 cups)1
• cup canned corn (drained)↗1
• cups coarsely chopped greens (kale, collards, or Swiss chard)5
• (6 inch) corn tortillas, cut into 1-inch squares↗6
• guacamole (optional) or diced avocado (optional)

Step-by-step instructions

1. 1

   1. 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.

2. 2

   2. 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.

3. 3

   3. 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).

4. 4

   4. 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.

5. 5

   5. 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.