Chipotle Black Bean Roasted Veggie Enchilada Casserole
Delicious chipotle black bean roasted veggie enchilada casserole with layers of veggies snuggled between black beans, corn tortillas, a homemade chipotle enchilada sauce and cheese. This easy vegetarian enchilada casserole is protein-packed and makes the perfect weeknight dinner for a family or incredible leftovers for meal prep!
Servings 6 servings
Calories 410cal
Ingredients
- 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
- 2 tablespoons extra-virgin olive or avocado oil
- 3 cloves garlic, minced
- Kosher salt and freshly ground pepper
- For the chipotle enchilada sauce:
- 1 (15 oz can) tomato sauce
- 3 garlic cloves, roughly chopped
- 2 tablespoons chili powder* (I used McCormick chili powder - please read the notes section on this)
- 1 teaspoon cumin
- 2 chipotle peppers in adobo sauce (from the can)
- ⅔ cup any milk of choice (we love unsweetened almond or cashew) or sub plain Greek yogurt or sour cream
- For the layers:
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups shredded monterey jack cheese, divided (or pepper jack is delicious!)
- 9 flour or corn tortillas
- To garnish:
- Diced avocado, jalapeno slices, cilantro, pickled red onions and roasted pepitas
Instructions
- Preheat oven to 425 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 and generously season with salt and pepper. Toss with your hands to coat the veggies with garlic and oil. Roast vegetables for 25 to 30 minutes.
- While the veggies are roasting prepare the chipotle enchilada sauce: In the bowl of a food processor or in a blender, add the sauce ingredients: tomato sauce, garlic, chili powder, cumin, chipotle peppers and milk (or yogurt or sour cream). Process for 30 seconds or until smooth.
- Reduce heat in oven to 375 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray. Add heaping 1/2 cup enchilada sauce to the bottom of the pan and spread out evenly. Place 3 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.
- Repeat the layers again, starting with the 3 corn tortillas, remaining veggies and beans, ½ cup enchilada sauce and 1/2 cup cheese.
- Finally add 3 more corn tortillas on top to evenly cover the veggies and beans, then top with remaining enchilada sauce and 1 12 cups cheese. Bake for 25 to 30 minutes or until cheese is melted and enchiladas are bubbly. Serves 6. Top with diced or sliced avocado, cilantro, pickled red onion and a sprinkle of roasted pepitas. I also love this with a dollop of yogurt or sour cream on top!
Notes
*A note on chili powder: I've gotten a few comments about the chili being too spicy -- I used McCormick's Chili Powder in this recipe, which is very mild. You should not use a spicy chili powder. If you're using something else, I would start with 1/2 - 1 tablespoon instead of 2.
To keep it dairy free: simply use a dairy free cheese, my cashew cheese sauce or you can leave out the cheese completely.
See the full post for storing, freezing & reheating instructions!
Nutrition
Serving: 1serving (based on 6) | Calories: 410cal | Carbohydrates: 49.6g | Protein: 23.1g | Fat: 14.2g | Saturated Fat: 6.5g | Fiber: 8.3g | Sugar: 5.3g