We recently tried out the Enchilada Casserole from Forks Over Knives. As we continue to explore whole foods recipes and diet options, this one popped off the page because…well…we eat Mexican food like 90% of the time. We took our own spin on the recipe and here is what we did instead! (Disclaimer: We added cheese. It’s the last hurdle we can’t seem to give up.)
1 medium onion, chopped
1/2 large bell pepper, chopped
2 (15 oz) can of diced tomatoes, not drained
1 (15 oz) can of black beans, drained
1 (15 oz) can of white Navy beans, drained
1/2 cup water
5 cups of roughly chopped chard, kale or spinach
6 corn tortillas chopped into 1-inch squares (or leftover tortilla chips)
1/2 c. shredded cheddar cheese
1. Turn oven to 375 degrees.
2. Heat up some coconut oil in a large pan (with a lip). Put onion and bell pepper into pan once oil is completely melted and covers pan. Cook for about 5 minutes until soft.
3. Add fresh chopped oregano, cilantro and chili powder. Cook for a minute to combine flavors.
4. Add diced tomatoes and water. Scrap the bottom of the pan to ensure nothing sticks. Add beans, greens (chard, kale or spinach) and 4 of the tortillas. (If using leftover chips, do not add any at this time.) Cook on medium-low for 5 minutes, covered.
5. Take mixture and place in an 8×8 cooking dish. (The dish does not need to be sprayed with oil prior to this.) Add remaining tortillas on top (or crushed tortilla chips) and top with shredded cheese.
6. Cook in oven for 10-12 minutes.
7. Remove from oven and let sit for about 5 minutes. Top with avocado (optional).
We would recommend the recipe from the Forks Over Knives vault but enjoyed this “vegetarian” adaptation too! You can, of course, leave off the cheese. Avocado provides a creamy compliment that makes cheese hardly necessary! Our avocados were not ready which is why we caved.