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