Ingredients
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1
-
1
-
1
-
2
-
1
-
1
-
1
-
1
-
1
-
1
-
5
-
6
-
-
-
Directions
Vegan Enchilada Casserole, So filling and easy to make then enchiladas, So filling and easy to make then enchiladas
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Steps
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1
Done
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1. 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, Stirring, For About 5 Minutes. Reduce the Heat to Medium, and Add the Garlic, Chili Powder, Oregano, and Basil, and Cook For 2 Minutes More, Adding a Little Water as Needed to Prevent Sticking. |
|
2
Done
|
2. Stir in the Diced Tomatoes, Beans, Zucchini, Corn, Greens, and the 4 Cut-Up Corn Tortillas, Then Cover and Cook For 5 Minutes, Stirring Halfway Through. |
|
3
Done
|
3. Preheat the Oven to 375f. Set Aside a 913-Inch Casserole Dish (you Do not Need to Prepare It With Any Oil or Parchment Paper). |
|
4
Done
|
4. Place 1 Cup of the Cooked Vegetables Into a Blender, and Blend Until Smooth (add a Little Water If the Mixture Is Too Thick to Blend). Stir This Back Into the Cooked Vegetables. |
|
5
Done
|
5. Spoon the Mixture Into the Casserole Dish, and Scatter the Remaining 2 Cut-Up Corn Tortillas on the Top. Bake Uncovered For 15 Minutes. Set Aside For 5 Minutes Before Serving. |
