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Enchilada Casserole
Ingredients
- 1 medium yellow onion, chopped (about 2 cups)
- 1 medium red bell pepper, chopped (about 1½ cups)
- 1 tablespoon freshly minced garlic (5 medium cloves)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons chili powder
- 1 can (15 ounces) diced tomatoes (1½ cups), not drained
- 1 can (15 ounces) black beans (1½ cups), drained and rinsed
- 1 medium zucchini, diced (about 1½ cups)
- 1 cup raw, frozen, or canned corn (drained)
- 5 cups roughly chopped chard leaves (about 4 large leaves)
- 6 corn tortillas (6-inch) cut into 1-inch squares
- Guacamole or diced avocado (optional)
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