Filling and flavorful, this casserole is easier to make than enchiladas, since you don’t need to roll the tortillas or make a separate sauce.

By Cathy Fisher,


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


  • Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook, stirring, for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, oregano, and basil, and cook for 2 minutes more, adding a little water as needed to prevent sticking.
  • Stir in the diced tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
  • Preheat the oven to 375°F. Set aside a 9×13-inch casserole dish (you do not need to prepare it with any oil or parchment paper).
  • Place 1 cup of the cooked vegetables into a blender, and blend until smooth (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.
  • Spoon the mixture into the casserole dish, and scatter the remaining 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Set aside for 5 minutes before serving.
  • Variation: Most stores carry a standard chili powder, which is mild in flavor and what I have used in this recipe. If you like things on the hot-n-spicy side, feel free to use a hotter chili powder of your choice instead, or add ½ teaspoon of red pepper flakes or a few chopped jalapeños.

Comments (7)

(4 from 6 votes)

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I’ll give it 4 stars but I ended up throwing most of the casserole out because the greens I used were Swiss chard like it said in the original recipe on the FOK app. The chard didn’t do it any favors…it tasted tooooo earthy. The rest of the flavor profile was great. I would definitely choose kale or a less intense greens option.


I have to say this was a success for us. We did add a little more spices because we love spicy food.My son ate it three times and will make this again. Left overs were so good too!


Can this be made earlier in the day, and baked later?


A hearty, healthy vegan meal that kept me full for several days. I love recipes like this that you can batch cook to have healthy dinners for weeknights without hours of cooking. I substituted some vegetables and added more spice it was delicious

Susan Packwood

We liked it! I substituted sweet potatoes for the zucchini and added jalapeños. I also used spinach for the greens.

Donna Morris

This just wasn’t very good. We spiced it up with hot sauce and the pea guacamole. That helped. But it needs much more spice. I won’t be making it again. But we did get all our veggies in.

Della J. Vest

Well, it was a hot meal. Kind of like a sad, cooked salad. Very wet. Nutritious, though.

About the Author

Headshot of Cathy Fisher

About the Author

Cathy Fisher

Cathy Fisher is the creator of, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil, and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking Without Salt, Oil or Sugar. Find her on Instagram and Facebook.
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