Description
A vibrant and flavorful Chipotle Black Bean Roasted Veggie Enchilada Casserole featuring roasted bell peppers, zucchini, mushrooms, and onions layered with black beans, a smoky chipotle enchilada sauce, and melted Monterey Jack cheese. This hearty vegetarian casserole is perfect for a comforting dinner and is garnished with fresh avocado, jalapeños, cilantro, pickled red onions, and roasted pepitas for a delightful finish.
Ingredients
Scale
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, to taste
Chipotle Enchilada Sauce
- 1 (15 oz can) tomato sauce
- 3 garlic cloves, roughly chopped
- 2 tablespoons chili powder (mild chili powder recommended, e.g., McCormick)
- 1 teaspoon cumin
- 2 chipotle peppers in adobo sauce (from the can)
- ⅔ cup milk of choice (unsweetened almond or cashew milk recommended) or substitute plain Greek yogurt or sour cream
Layers
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups shredded Monterey Jack cheese, divided (or pepper jack cheese)
- 9 flour or corn tortillas
To Garnish
- Diced avocado
- Jalapeno slices
- Cilantro
- Pickled red onions
- Roasted pepitas
Instructions
- Roast the Vegetables: Preheat the oven to 425°F. Line a large baking sheet with parchment paper or use two smaller baking sheets if necessary. Spread the diced bell peppers, diced onion, sliced mushrooms, and quartered zucchini on the baking sheet(s). Drizzle with olive or avocado oil, sprinkle the minced garlic over the top, then season generously with kosher salt and freshly ground black pepper. Toss with your hands to coat the vegetables evenly. Roast the veggies in the preheated oven for 25 to 30 minutes until tender and caramelized.
- Prepare the Chipotle Enchilada Sauce: While the vegetables are roasting, add the tomato sauce, roughly chopped garlic, chili powder, cumin, chipotle peppers in adobo, and milk (or Greek yogurt/sour cream) into a food processor or blender. Blend for about 30 seconds or until the sauce is smooth and well combined.
- Assemble the First Layer: Reduce the oven temperature to 375°F. Lightly grease a 9×13 inch baking dish with nonstick cooking spray. Spread a heaping 1/2 cup of the enchilada sauce evenly over the bottom of the dish. Arrange 3 tortillas on top; you can cut one tortilla if needed to cover the layer evenly. Add half of the roasted vegetables and half of the black beans over the tortillas. Drizzle with 1/2 cup of enchilada sauce and sprinkle with 1/2 cup of shredded cheese.
- Build the Second Layer: Repeat the layering process with the next 3 tortillas, the remaining roasted veggies and black beans, another 1/2 cup of enchilada sauce, and 1/2 cup more shredded cheese.
- Add the Final Layer and Bake: Place the remaining 3 tortillas to cover the top evenly. Spread the remaining enchilada sauce over the tortillas and sprinkle with the last 1 1/2 cups of shredded cheese. Bake the casserole in the oven at 375°F for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden around the edges.
- Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with diced or sliced avocado, jalapeño slices, fresh cilantro, pickled red onions, and a sprinkle of roasted pepitas. Optionally serve with a dollop of yogurt or sour cream on top for an extra creamy touch.
Notes
- Use a mild chili powder such as McCormick to avoid excessive spiciness. If using a different or spicier chili powder, start with 1/2 to 1 tablespoon and adjust to taste.
- For a dairy-free version, swap the cheese with a dairy-free alternative, use a cashew cheese sauce, or omit the cheese completely.
- Leftover casserole can be stored in the refrigerator for up to 4 days, frozen for up to 3 months, and reheated in the oven or microwave until heated through.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 35 mg
