|(photo credit HERE)|
"This recipe is a super delicious Mexican casserole that can work for any night of the week. We've
thrown it together with substitutes on the color of peppers, the type of beans, and the kind of tortillas.
Just to kick it up a notch when serving, we add some shredded taco cheese and a dollup of sour cream! Enjoy!"
1 medium yellow onion chopped
1 medium red bell pepper chopped
1 tbsp freshly minced garlic
1 tsp dried oregano
1 tsp dried basil
2 teaspoons chili powder
1 can (15 ounces) diced tomatoes, not drained
1 can (15 ounces) black beans, drained and rinsed
1 medium zucchini, diced
1 cup corn
5 cups roughly chopped kale leaves (we prefer more finely
6 corn tortillas (6 inch) cut into 1 inch squares
1. Preheat oven to 375 degrees. Chop or prepare all ingredients before starting.
2. Heat 1 tbsp of oil and add the onion and bell pepper and saute for 5 minutes.
3. Reduce the heat to medium, add the garlic, oregano, basil and chili powder, and saute for 1-2
minutes more, adding water as needed to keep things moving.
4. Stir in diced tomatoes, beans, zucchini, corn, kale, and 4 of the cut up tortillas, cover and cook for 5 minutes more, stirring halfway through.
5. After the 5 minutes, place 1 cup of this mixture into a blender and blend until smooth then add back
into pot and stir sauce all back together. (We skip this step and just immersion blend in the 9x13 dish)
Spoon mixture into 9x13 dish.
6. Scatter remaining tortilla pieces across the top and bake uncovered for 15 minutes. Remove and let
stand for 5 minutes before serving.
7. Top with your choice of fun things like cheese, sour cream, guacamole, crushed tortilla chips. Serve