In my last post I was talking about how the discovery that I have thyroid disease has totally rocked my world. I received so many emails from you all offering your support and advice. I can’t tell you how touched I was by the outpouring of support or how shocked I am to learn just how many of you are going through the same thing. Right now I am knee deep in research trying to figure out the best way to attack it.
One think I’m doing this week is listening to The Thyroid Summit, which thus far has been amazing. (Today is the first day.) For those of you who are interested, you listen for free each day. (Each day is free for 24 hours.)
When I’m feeling overwhelmed as I am now, my favorite thing in the world is comfort food. This Veggie Tortilla Casserole fits the bill! It is healthy but feels indulgent at the same time. It is great with my Quinoa Corn Tortillas, or you can make it with purchased organic corn tortillas.
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 poblano pepper, seeded and chopped
- 2 tablespoons chili powder
- 2 teaspoons ancho chile powder
- 2 teaspoons minced garlic
- ¾ cup water
- 14.5 ounces canned diced tomatoes, divided
- 1 ½ cups cooked black beans (about 1 can)
- 3 small zucchini, diced
- 2/3 cup frozen corn, thawed
- 1 cup cheddar cheese or Daiya shreds
- ½ cup cotija cheese (may omit and use additional cheddar)
- Preheat oven to 350 degrees. Toast tortillas in your toaster or place them on baking sheets and toast for 5 minutes, flipping half way through.
- Heat oil in a large saucepan and heat to medium. Add onion and poblano pepper and cook for 12 minutes, until tender. Add in chili powder, ancho chile powder and garlic and cook for 30 seconds. Add in water, all but ½ cup tomatoes, black beans, zucchini and corn and cover. Cook for 12 to 15 minutes, until the zucchini is tender. Drain the mixture, reserving the liquid.
- Line a rimmed baking dish with parchment paper and spread remaining tomatoes. Add tortilla and top with bean mixture, ¼ cup cheddar and a sprinkle of cotija (if using). Repeat layering 6 times. Top with the remaining tortilla and spread reserved liquid on top. Sprinkle with remaining cheese. Bake for 35 to 40 minutes. Let stand for 10 minutes prior to cutting.