Ingredients
2 cups Chopped Onion
1.5 cups Chopped Bell Pepper
8 cloves Minced Garlic
15 ounces Canned Diced Tomatoes, undrained
15 ounces Black Beans, drained
1.5 cups Diced Zucchini (1 medium squash)
1 cup Corn, canned (drained), frozen or fresh
5 cups Chopped Chard (about 4 leaves)
6 pieces Corn Tortillas (6 inch)
1 teaspoon Dried Basil
1 tablespoon Dried Oregano
2 teaspoons Chilli Powder
20 slices Avocado (2 fruit sliced)
2 cups Guacamole (instead of avocado slices)
8 ounces Cheddar Cheese (grated)
12 ounces Salsa (added as a garnish)
Preparation
Set oven to 375 degrees
Prepare all ingredients before beginning (Chop or mince) to cook (Onion, Bell Pepper, Tortillas in 1 inch squares, Chard, Zucchini, Corn).
In a large frying pan, add 2 to 4 tablespoons of water set to high and when the water sizzles, add the chopped (onions and peppers), sauce for 5 minutes.
Reduce heat to medium and add spices and minced garlic. Saute for 2 minutes adding water as needed but keep the mixture moving.
Stir in chopped tomatoes, Beans, Zucchini, Corn, Chard and 2/3 of the Tortilla squares.
Cover and cook mixture for 5 minutes, stirring as necessary.
Remove 1.5 cups of the mixture and purée in a blender.
Return purée to the pan, mixing thoroughly.
Move mixture to a 9 by 13 inch baking pan, cook for 15 minutes at 375 degrees.
Toast remaining Tortilla pieces and add when the casserole is through baking.
Remove from oven and let stand 5 minutes before serving.
Top servings with garnishes: Avocado, Guacamole, Cheese and/or Salsa per individual tastes.
