Southwestern Vegetarian Casserole Recipe

Ingredients (23)

• Cooking spray , for the casserole dish
• 2 teaspoons olive oil
• 1 small red onion , diced
• 2 medium yellow squash or zucchini, chopped
• 8 ounces cremini mushrooms , stems trimmed and diced
• 1 large red, orange, or yellow bell pepper , seeded and chopped
• 1 jalapeño , seeded and diced, optional
• 1/2 large bunch (about 3 cups tightly packed) curly leaf kale , stems removed and leaves roughly chopped
• 3 cloves garlic , minced
• 2 teaspoons chili powder , plus more to taste
• 1/2 teaspoon kosher salt , plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 (15-ounce) cans pinto or black beans , rinsed and drained
• 1 ( 10 - ounce ) can diced tomatoes with green chilies , drained
• 1 ( 7 - ounce ) can salsa verde
• 2 1/3 cups ( 326 g ) all-purpose flour , divided
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 4 tablespoons unsalted butter , cold and cubed
• 1 1/2 cups buttermilk
• 1 1/2 cups shredded sharp cheddar cheese , divided