Southwestern Enchilada Casserole

FORKS OVER KNIVES
15Ingredients
60Minutes
170Calories

Ingredients
US|METRIC

  • 1 yellow onion (medium, chopped, about 2 cups)
  • 1 red bell pepper (medium, 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
  • 15 ounces diced tomatoes (1½ cups, not drained)
  • 15 ounces black beans (1½ cups, drained and rinsed)
  • 1 medium zucchini (sliced, about 2 cups)
  • 1 cup canned corn (or raw, frozen, drained)
  • 5 cups greens (coarsely chopped, kale, collards, or Swiss chard)
  • 4 corn tortillas (6-inch, cut into 1-inch squares)
  • 2 corn tortillas (6-inch, cut into 1-inch squares)
  • avocado
  • guacamole

NutritionView more

170Calories
Sodium15% DV350mg
Fat4% DV2.5g
Protein16% DV8g
Carbs11% DV33g
Fiber36% DV9g
Calories170Calories from Fat20
% DAILY VALUE
Total Fat2.5g4%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium350mg15%
Potassium740mg21%
Protein8g16%
Calories from Fat20
% DAILY VALUE
Total Carbohydrate33g11%
Dietary Fiber9g36%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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