Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 13" Casserole Dish
2 TBS Vegetable Oil
2 C Diced Vidalia Onions
1 Red Pepper, diced
1 TBS minced Garlic
1/4 C prepared Enchilada Sauce
1 tsp dried Oregano
1 tsp dried Basil
2 tsp Chili Powder
1 - 15oz. can of diced Tomatoes with Green Chiles
1 - 15oz. can of Black Beans, drained
1 Zucchini, diced
1 - 15oz. can of Corn, drained
5 C finely chopped Baby Spinach
6 - 6" Corn Tortillas
Diced Avocado and Chopped Green Onion for garnish
In a large skillet:
Heat the Oil on medium high heat.
Saute for 5 minutes.
Reduce heat to medium low.
Saute for an additional 2 - 3 minutes.
Cut 4 of the Tortillas into 1" squares and add to the Skillet.
Cover and cook 5 minutes.
Stir once during cooking.
Remove from heat and set aside.
Remove 1 C of the mixture and place it on a Food Processor or Blender and blend until smooth.
Return the liquid to the Skillet and mix well.
Pour into the casserole dish.
Cut the remaining 2 Tortillas into 1" squares.
Sprinkle evenly over the top.
Bake for 15 - 20 minutes.
Remove and serve hot.
Serve garnished with diced Avocado and Chopped Green Onion.
Peace in the Kitchen!