Southwestern Enchilada Casserole Recipe - Forks Over Knives

Ingredients

• 1 medium yellow onion, chopped (about 2 cups)
• 1 medium red bell pepper, chopped (about 1½ cups)
• 1 tablespoon finely chopped garlic (about 4 medium cloves)
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can (15 ounces) diced tomatoes (1½ cups), not drained
• 1 can (15 ounces) black beans (1½ cups), drained and rinsed
• 1 medium zucchini, sliced (about 2 cups)
• 1 cup raw, frozen, or canned corn (drained)
• 5 cups coarsely chopped greens (kale, collards, or Swiss chard)
• 4 (6-inch) corn tortillas, cut into 1-inch squares
• 2 (6-inch) corn tortillas, cut into 1-inch squares
• Guacamole or diced avocado (optional)