This hearty casserole is easier to make than enchiladas since you don’t need to roll tortillas or make a separate sauce. Corn tortillas are added in with the beans and vegetables to thicken the casserole; a dish that everyone at the table will enjoy!
- 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)
- Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook while stirring for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, and oregano, and cook for 2 minutes more, adding a little water as needed.
- Stir in the tomatoes, beans, zucchini, corn, greens, and the 3 to 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
- Preheat the oven to 375°F. Set aside a 9x13-inch casserole dish.
- Place about 1 cup of the cooked vegetables into a blender and blend briefly (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.
- Spoon the mixture evenly into the casserole dish and scatter the remaining 1 to 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Let stand for 5 minutes before serving.
No corn? You may also leave the corn and tortillas out of this dish if you have chosen to avoid corn altogether; the casserole won't be as thick, but it will still be filling and have great flavor.
No baking? The baking helps firm up the casserole, but you may also forego the baking step and just eat the vegetable-bean-tortilla mixture as a stew.
Above: Left, before baking and right, after baking. The tortilla pieces on top curl during baking, creating little corn chips.
Above: When you shop for corn tortillas, look for an ingredient list with very few items, like the two above. Also look for “organic corn” (see Notes above). These do not contain preservatives and so will likely be found in the refrigerated section of the store.
Above: Avoid corn tortillas with long ingredient lists, which often include ingredients to soften the texture and enhance the color. Corn tortillas may also contain wheat, salt and oil, so always read the labels on packaged foods before you buy.
This dish makes great leftovers, and is also a delicious and filling on-the-go meal, hot or cold.
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!