Vegan Enchilada Casserole
photo by WKernan
- Ready In:
6 1 cup
- 1 medium yellow onion, chopped (about 2 cups)
- 1 medium red pepper, chopped
- 1 tablespoon finely chopped garlic (about 4 medium cloves)
- 2 teaspoons chili powder
- 1 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)
- 5 cups coarsely chopped greens (kale, collards, or Swiss chard)
- 6 (6 inch) corn tortillas, cut into 1-inch squares
- guacamole (optional) or diced avocado (optional)
- 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. 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. 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. 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. 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.
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