Enchilada Casserole 

Enchilada Casserole
Enchilada Casserole

2 tbsp oil

1 yellow onion, chopped (2 cups)

1 red bell pepper, chopped (1 ½ cups)

5 cloves of garlic, minced

1 tsp dried oregano

2 tbsp fresh basil

2 tsp chili powder

1 can of diced tomatoes (do not drain)

1 can of black beans, drained and rinsed

1 zucchini (courgette , diced

1 cup frozen corn

4 large chard leaves, shredded

6 corn tortillas, cut in 1-inch squares

2 avocados, salt, lime juice, a handful of chopped cherry tomatoes, fresh cilantro


Preheat oven to 375 degrees F. Prepare all ingredients before starting.

Place oil in a large cast-iron skillet on high heat. Sauté onion and bell pepper for 5 minutes.

Reduce heat to medium. Add garlic, oregano, basil and chili powder. Sauté for 2 minutes.

Stir in the diced tomatoes, beans, zucchini, corn, chard and 2/3 of the cut-up tortillas. Cook, covered for 5 minutes more, stirring halfway through.

Take 1 cup of the mixture and put in a blender. Blend until smooth then add it back into the skillet and stir. Spoon into a 9 x 13-inch Pyrex dish. Scatter the remaining tortilla pieces on top of the casserole.

Bake uncovered for 15 minutes. Remove from the oven and let it stand for 5 minutes before serving. Serve topped with guacamole*.

*Guacamole: mash avocados, add fresh lime juice and salt. Mix well. Add cut-up cherry tomatoes and fresh cilantro. Stir well. 

Source: Adventist Review, 13 May 2016


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