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Enchilada Casserole
Enchilada Casserole

Filling and flavorful, this casserole is much easier to make than enchiladas since you don’t need to roll the tortillas or make a separate sauce.

Most stores carry a standard “chili powder” that is mild in flavor and what I have used in this recipe. If you like things on the hot-n-spicy side, use a spicier chili powder, or add a ¼ to ½ teaspoon of red pepper flakes or some chopped jalapeno peppers.

Look for corn tortillas that contain only organic corn, water and lime, if possible. You can usually find salt-free canned beans, diced tomatoes and corn at healthier groceries.

1 medium yellow onion, chopped

1 medium red bell pepper, chopped

1 tablespoon freshly minced garlic (5 medium cloves)

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons chili powder

1 can (15-ounce) diced tomatoes (1-1/2 cups), not drained

1 can (15-ounce) black beans (1-1/2 cups), drained and rinsed

1 medium zucchini, small diced (about 1-1/2 cups)

1 cup raw, frozen, or canned corn (drained)

4-5 cups roughly chopped chard leaves, (about 4 large leaves)

4 corn tortillas (6-inch) cut into 1-inch squares

2 corn tortillas (6-inch) cut into 1-inch squares

1. Preheat oven to 375. Chop and prepare all ingredients before starting. Place 2 tablespoons of water into a soup pot on high heat. When the water begins to sputter add the onion and bell pepper and sauté for 5 minutes. Reduce heat to medium and add the garlic, oregano, basil and chili powder, and sauté for 1-2 minutes, adding water as needed to keep things moving.

2. Stir in the diced tomatoes, beans, zucchini, corn, chard, and the 4 cut up tortillas, and cook covered for 5 more minutes, stirring halfway through. After the 5 minutes, place 1 cup of this mixture into a blender and blend until smooth; then add this sauce back into the pot. Pour into a 2-quart casserole dish (I use an 8 x 11 inch square dish. You do not need to prepare the pan with any oil or parchment paper).

3. Scatter the remaining 2 tortillas (that have been cut into pieces) across the top, and bake uncovered for 15 minutes. Remove from the oven and let sit for 5 minutes before serving. Optional: serve with guacamole or diced avocado.

Preparation: 25 minutes

Cooking time: 12 minutes (stove top), 15 minutes (baking)

Serves: 6 

Cathy Fisher
Cathy Fisher

Cathy Fisher has become a featured recipe expert for the NHA and is the creator of, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.

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