Layers upon layers of veggies snuggled between black beans, corn tortillas, a homemade chipotle enchilada sauce and cheese. The best and easiest vegetarian enchilada casserole! This post is in partnership with Almond Breeze.
How was your weekend? Hopefully as beautiful as mine was. I found myself back home and getting back into wedding planning after a week or two off. Someone get me a margarita and a giant piece of this cheesy veggie packed enchilada casserole.
So, what is a casserole? It’s basically just a bunch of things thrown into a dish to get all the flavor and sauces baked at once, not only for ease, but also to make the food 100x more delicious. Just trust me when I tell you these things.
Casseroles aren’t just any old thang to throw around though. They can really be anything you want them to be as long as you know how to put it together correctly: Hispanic, Italian, Greek, Thai, American. It’s all about the ingredients you use and the flavors you put together. You can add rice, noodles, tortilla, bread. You can also make them for breakfast (thing french toast casserole). FABULOUS.
Today I’m making you one of my favorite meals on this earth: ENCHILADA CASSEROLE. My mom used to make it all the time for church gatherings and parties when she didn’t want to roll up tortilla for enchiladas. It’s a crowd pleaser or a homemade weeknight dinner. AND SO EASY TOO!
This one in particular is made with a life changing homemade creamy enchilada chipotle sauce. A simple mix of ingredients including tomato sauce, chipotle chiles in adobo, Almond Breeze almondmilk, and other spices. Perfect for slathering on scrambled eggs, throwing in burritos, slow cooking chicken in OR drizzling all over your enchiladas.
I opted to make this version vegetarian because I had recently been to a Mexican restaurant that served mushroom and cheese enchiladas and they were SO ridiculously good. Anyway, roasted veggies = the best thing ever, especially in enchiladas.
To keep it dairy free, simply use a dairy free cheese or you can leave out the cheese completely, but I think it adds nice flavor. Plus meltyyyy cheese = gold standard in my enchilada book.
Oh and I ususally use corn tortilla, because it’s just my preference flavor wise, but you are welcome to use whatever you like.
SEE HOW TO MAKE THIS RECIPE:
I hope you guys love this vegetarian meal and get a chance to make it soon! Please leave a comment below if you make it and/or upload a photo and tag #ambitiouskitchen.
- Serves: 6 servings
- Serving size: 1/6th of recipe
- Calories: 410
- Fat: 14.2g
- Saturated fat: 6.5g
- Carbohydrates: 49.6
- Sugar: 5.3g
- Fiber: 8.3g
- Protein: 23.1g
- For the roasted veggies:
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 1 (8 oz) package sliced baby bella mushrooms
- 1 medium zucchini, quartered
- 1 tablespoon olive or avocado oil
- 3 cloves garlic, minced
- Salt and pepper
- For the chipotle enchilada sauce:
- 1 (15 oz can) tomato sauce
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 2 chipotle peppers in adobo sauce (from the can)
- 2/3 cup Unsweetened Original Almond Breeze Almondmilk
- For the layers:
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups shredded monterey jack cheese, divided
- 9 corn tortillas
- To garnish:
- Diced avocado, jalapenos and cilantro
- STEP 1: Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, or you can also line two smaller baking sheets if that’s all you have available. Place diced bell pepper, diced onion, mushrooms, and quartered zucchini on prepared baking sheet(s). Drizzle with olive oil and toss garlic on top. Generously toss with your hands to coat the veggies with garlic and oil. Roast vegetables for 20-25 minutes.
- STEP 2: While the veggies are roasting prepare the chipotle enchilada sauce: In the bowl of a food processor, add the sauce ingredients and process for 30 seconds or until smooth.
- STEP 3: Reduce heat in oven to 375 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray. Add 1/2 cup enchilada sauce to the bottom of the pan and spread out evenly. Place 3 corn tortillas over the sauce. You may need to cut one tortilla in half to create a single layer. Next add ½ of the roasted veggies and half of the black beans on top of the tortillas. Then drizzle ½ cup of enchilada sauce on top followed by 1/2 cup of shredded cheese.
- STEP 4: Repeat the layers again, starting with the 3 corn tortillas, remaining veggies and beans, ½ cup enchilada sauce and 1/2 cup cheese.
- STEP 5: Finally add 3 more corn tortillas on top to evenly cover the veggies and beans, then top with remaining enchilada sauce and 1 cup cheese. Bake for 20-25 minutes or until cheese is melted. Serves 6.
This post is in partnership with Almond Breeze Almondmilk, a brand I love and have partnered with for years. Thanks for supporting AK and the brands that help make this site possible.
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