Preheat oven to 375. Chop and prepare all ingredients before starting. Place 2 tablespoons of water into a large skillet or soup pot on high heat. When the water begins to sputter, add the onion and bell pepper and sauté for 5 minutes. Reduce heat to medium and add the garlic, oregano, basil and chili powder, and cook stirring for 1 to 2 minutes, adding water as needed to keep things moving.
Stir in the diced tomatoes, beans, zucchini, corn, chard, and the 3 cut up tortillas, and cook covered for 5 more minutes, stirring halfway through. After 5 minutes, place 1 cup of this mixture into a blender and blend until smooth; add this sauce back into the pot and stir. Spoon into an 9-by-13-inch baking dish (you do not need to prepare the pan with any oil or parchment paper).
Scatter the remaining 2 cut-up tortillas across the top, and bake uncovered for 15 minutes. Remove from the oven and let sit for 5 minutes before serving.
This recipe is a simple dish to bring to share at potlucks or parties and something that can usually be whipped up from ingredients on hand when unexpected guests come to call. Many of the ingredients can be canned or frozen and you could always substitute the fresh things for what you have in the fridge…spinach or kale instead of chard, carrots or any summer squash for the zucchini, etc.
Of course, if you have a vertical, aeroponic garden like WE do, you can have most of the fresh ingredients on hand and still living! (contact us for more info about growing this way yourself!)
Every single ingredient has health benefits AND it’s delicious!