Vegan Enchilada Casserole

• 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 (11/2 cups)
• 1 (15 ounce) can black beans (11/2 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. 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. 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. Preheat the oven to 375u0b0F. Set aside a 9x13-inch casserole dish (you do not need to prepare it with any oil or parchment paper).
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. 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.

yellow onion, red pepper, garlic, chili powder, oregano, basil, tomatoes, black beans, zucchini, corn, collards, corn tortillas, guacamole

Taken from www.food.com/recipe/vegan-enchilada-casserole-535203 (may not work)