Veggie Enchilada Bake

We're trying to eat more veggies.  This recipe is a direct reflection of that.  I threw it all together in my "Magic Pot" from Pampered Chef and microwaved it for 15 minutes and wah-lah...we all loved it.  You too can make this in the microwave, or if you don't have a magic pot, use a baking dish and bake it in the oven.

I had a bunch of collard greens sitting around and I chopped them up and put them in but spinach would be just great so use a bunch of greens of your choice.

Veggie Enchilada Bake

8 corn tortillas, cut in quarters
1 tsp olive or vegetable oil
1 poblano pepper, chopped
1 red or yellow bell pepper, chopped
1 jalapeno, minced
1 onion, chopped
1 large tomato, chopped
2 cloves garlic, minced or pressed
1 bunch greens, chopped
1 c. frozen corn kernels, defrosted
1 can black beans, drained
1 heaping Tb. adobo sauce, from a can of chipotle in adobo (or 1 tsp. chipotle chili powder)
2 c. cheddar cheese, shredded
1 10-oz can green enchilada sauce (check for gluten if you're GF)

Preheat the oven to 350 (if you're using the oven.)  Heat a large skillet over medium heat and add in 1 tsp. oil.  Saute the peppers, onion, tomatoes, garlic, and greens 5-7 minutes, or until they are soft.  Stir in black beans, corn and adobo sauce and season with salt and pepper.  Remove from heat.  Pour some enchilada sauce on the bottom of your deep covered baker or an 8x8 or 9x9 pan.  Layer half the tortillas, half the veggie mixture, half the cheese.  Then the rest of the tortillas, enchilada sauce, veggies and top with the cheese.  Bake 20 minutes (or microwave 15).  Once you remove from the oven, let stand 10 minutes before serving.

1/6th is 7 Weight Watchers PointsPlus

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