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Southwestern Enchilada Casserole
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)
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