This filling and flavorful casserole is perfect for a family meal, when company visits, or just when you want delicious leftovers for the week. Instead of using cheese as a thickener and topping for this casserole, I use oil-free corn tortillas.
1 medium yellow or white onion, chopped (about 2 cups)
1 medium red bell pepper, seeded and chopped (about 1½ cups)
1 tablespoon finely chopped garlic (4 to 5 medium cloves)
2 teaspoons chili powder
1 teaspoon dried oregano
1 can diced tomatoes (14.5 ounces; about 1½ cups), undrained
1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
1 medium zucchini, sliced (about 2 cups)
1 cup corn kernels
5 cups coarsely chopped greens (kale, collards, or Swiss chard)
3 to 4 six-inch corn tortillas cut into ½-inch squares
1 to 2 six-inch corn tortillas cut into small rectangular “chips”
Chopped cilantro and/or avocado for garnish (optional)
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.
2. Stir in the tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
3. Preheat the oven to 375°F. Set aside a 9×13-inch casserole dish.
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.
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.
Preparation: about 25 minutes;Cooking: 12 minutes (stovetop), 15 minutes (oven); Serves: 6 to 8 (makes about 7½ cups)