Go Back
Print Recipe

Chipotle Black Bean Roasted Veggie Enchilada Casserole

Layers upon layers of vegetables snuggled involving corn tortillas, black beans, a homemade chipotle enchilada sauce and cheese. The very best and simplest vegetarian enchilada casserole!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6
Calories: 410kcal
Author: Angela

Ingredients

For the Roasted Veggies

  • 8 oz package sliced baby-bella-mushrooms
  • 1 red-onion, diced
  • 3 cloves garlic, minced
  • 1 red-bell-pepper, diced
  • 1 tbsp olive or avocado-oil
  • 1 orange-bell-pepper, diced
  • 1 medium zucchini, quartered
  • 1 yellow-bell-pepper, diced
  • salt and pepper

For the Chipotle Enchilada Sauce

  • 1 can tomato sauce (15 oz)
  • 2 chipotle peppers in adobo-sauce (from the can)
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 2 tbsp chili-powder
  • ⅔ cup unsweetened Original Almond-Breeze-Almondmilk

For the Layers

  • 3 corn-tortillas
  • 1 can black-beans, rinsed and drained (15 oz)
  • 2 cups shredded monterey jack-cheese, divided

To Garnish

  • diced jalapenos, cilantro and avocado

Instructions

  • Preheat oven to 400°F. Line a large baking-sheet with parchment-paper, or you might also lineup two smaller baking-sheets if that is all you've got available.
  • Place diced onion, diced bell-pepper, quartered zucchini & mushrooms on prepared baking-sheet. Drizzle with olive-oil and throw garlic on top. Generously throw with your hands to coat the veggies with oil and garlic. Roast veggies for 20-25minutes.
  • While the veggies are roasting prepare the chipotle enchilada sauce: In the bowl of a food-processor, add the sauce ingredients & process for 30 second or till smooth.
  • Reduce heat in oven to 375°F. Grease a 9x13" baking-pan with non-stick cooking spray. Insert ½ cup enchilada-sauce into the base of the pan and spread evenly.
  • Put 3 corn-tortillas over the sauce. You might want to cut 1 tortilla in half to make one coating.
  • Add ½ of those roasted-veggies & half the black-beans in addition to the tortillas. Then drizzle ½ cup of enchilada-sauce on top followed by ½ cup of shredded-cheese.
  • Repeat the layers , beginning with the three corn-tortillas, remaining beans & veggies, ½ cup enchilada-sauce & ½ cup cheese.
  • Eventually add 3 corn-tortillas in addition to evenly cover the beans & veggies, then top with remaining enchilada-sauce & 1 cup cheese. Bake for 20-25minutes or till cheese is melted.