Vegan Enchilada Casserole

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.

Add:
Onion
Bell Pepper
Enchilada Sauce
Saute for 5 minutes.
Stir.
Reduce heat to medium low.

Add:
Garlic
Oregano
Basil
Chili Powder
Saute for an additional 2 - 3 minutes.

Add:
Tomatoes
Beans
Zucchini
Corn
Spinach
Stir well.

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.

Enjoy!
Peace in the Kitchen!