Enchilada Casserole

I am a whole food plant based cook, so all my recipes I collect are based on that way of eating. Healthy and good for your body.

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 Ounce Can Diced tomatoes, not drained

15 Ounce Can Black beans, drained and rinsed

1 ½ Cups Zucchini, diced

1 Cup Raw, frozen, or canned corn (drained)

4 to 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

Directions at drmcdougall.com

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