Enchilada Casserole Recipe | Dr. McDougall

Ingredients

• 1 Yellow onion, chopped
• 1 Red bell pepper, chopped
• 1 Tbsp Garlic, minced
• 1 Tsp Dried oregano
• 1 Tsp Dried basil
• 2 Tsp Chili powder
• 15 Ounces Can Diced tomatoes, not drained
• 15 Ounces Can Black beans, drained and rinsed
• 1 1/2 Cups Zucchini, diced
• 1 Cup Raw, frozen, or canned corn (drained)
• 4-5 Cups Chard leaves, roughly chopped
• 4 Corn tortillas (6-inch) cut into 1-inch squares
• 2 Corn tortillas (6-inch) cut into 1-inch squares