Enchilada Casserole

• 2 cups Chopped Onion
• 1.5 cups Chopped Bell Pepper
• 8 cloves Minced Garlic
• 15 ounces Canned Diced Tomatoes, undrained
• 15 ounces Black Beans, drained
• 1.5 cups Diced Zucchini (1 medium squash)
• 1 cup Corn, canned (drained), frozen or fresh
• 5 cups Chopped Chard (about 4 leaves)
• 6 pieces Corn Tortillas (6 inch)
• 1 teaspoon Dried Basil
• 1 tablespoon Dried Oregano
• 2 teaspoons Chilli Powder
• 20 slices Avocado (2 fruit sliced)
• 2 cups Guacamole (instead of avocado slices)
• 8 ounces Cheddar Cheese (grated)
• 12 ounces Salsa (added as a garnish)

1. Set oven to 375 degrees
2. Prepare all ingredients before beginning (Chop or mince) to cook (Onion, Bell Pepper, Tortillas in 1 inch squares, Chard, Zucchini, Corn).
3. In a large frying pan, add 2 to 4 tablespoons of water set to high and when the water sizzles, add the chopped (onions and peppers), sauce for 5 minutes.
4. Reduce heat to medium and add spices and minced garlic. Saute for 2 minutes adding water as needed but keep the mixture moving.
5. Stir in chopped tomatoes, Beans, Zucchini, Corn, Chard and 2/3 of the Tortilla squares.
6. Cover and cook mixture for 5 minutes, stirring as necessary.
7. Remove 1.5 cups of the mixture and puree in a blender.
8. Return puree to the pan, mixing thoroughly.
9. Move mixture to a 9 by 13 inch baking pan, cook for 15 minutes at 375 degrees.
10. Toast remaining Tortilla pieces and add when the casserole is through baking.
11. Remove from oven and let stand 5 minutes before serving.
12. Top servings with garnishes: Avocado, Guacamole, Cheese and/or Salsa per individual tastes.

onion, bell pepper, garlic, tomatoes, black beans, zucchini, corn, chard, corn tortillas, basil, oregano, chilli powder, avocado, instead of avocado, cheddar cheese, salsa

Taken from www.epicurious.com/recipes/member/views/enchilada-casserole-59daa3ae72bac22d1335f68e (may not work)