Enchilada Casserole

Step 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 while stirring for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, and oregano, and cook for 2 minutes more, adding a little water as needed.

Step 2

Stir in the tomatoes, beans, zucchini, corn, greens, and the 3 to 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.

Step 3

Preheat the oven to 375°F. Set aside a 9x13-inch casserole dish.

Step 4

Place about 1 cup of the cooked vegetables into a blender and blend briefly (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.

Step 5

Spoon the mixture evenly into the casserole dish and scatter the remaining 1 to 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Let stand for 5 minutes before serving.