Enchilada Casserole - National Health Association

Ingredients

• 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)