Chipotle Black Bean Veggie Enchiladas Recipe

If you’re looking for a hearty, comforting meal that’s bursting with smoky, spicy flavor and loaded with wholesome veggies, you’re going to adore this Chipotle Black Bean Veggie Enchiladas Recipe. I absolutely love how the roasted peppers and zucchini mingle with the chipotle-spiced sauce and gooey cheese — it just screams cozy and satisfying. Whether you’re cooking for your family or meal prepping for the week, this casserole-style enchilada dish is a total crowd-pleaser and really easy to pull together once you’ve got your veggies roasting. Let me walk you through everything you need to know so you can nail these enchiladas every single time!

this …

Ingredients You’ll Need

Each ingredient in this Chipotle Black Bean Veggie Enchiladas Recipe plays a role in layering flavors and textures. Using fresh, colorful veggies gives the dish vibrance, and the homemade sauce really pulls everything together — plus, choosing your preferred type of milk or dairy alternative lets you make it just right for your family.

• Red, Orange & Yellow Bell Peppers: Their sweetness shines when roasted, balancing the smoky chipotle sauce beautifully.
• Red Onion: Adds a mild sharpness and tender texture after roasting.
• Baby Bella Mushrooms: Give a meaty, earthy depth to the veggie mix.
• Zucchini: Its moisture helps keep the filling nice and juicy.
• Extra-Virgin Olive or Avocado Oil: Use a good quality oil to toss with the veggies for deep, rich flavor during roasting.
• Fresh Garlic: Roasted with the veggies and blended in the sauce for layers of garlicky punch.
• Tomato Sauce: The base for the chipotle enchilada sauce, providing vibrant color and tang.
• Chili Powder & Cumin: These spices bring warmth and earthiness — just be sure to use a mild chili powder to keep heat balanced.
• Chipotle Peppers in Adobo: The star smoky heat; add carefully and taste as you go if you like it milder.
• Milk or Dairy Alternatives: Unsweetened almond, cashew milk, Greek yogurt, or sour cream all work to give the sauce a creamy finish.
• Black Beans: Rinsed and drained — they add protein and that classic enchilada bean texture.
• Monterey Jack or Pepper Jack Cheese: Melts beautifully and adds that gooey, cheesy goodness we all crave.
• Tortillas: Flour or corn both work; just pick your favorite or whichever you have on hand.
• Garnishes: Avocado, jalapeño slices, cilantro, pickled red onions, and roasted pepitas bring freshness and crunch.

Variations

I love that this Chipotle Black Bean Veggie Enchiladas Recipe is super adaptable. Over time, I’ve enjoyed swapping ingredients based on what’s in the fridge or to suit different dietary needs — don’t hesitate to make it yours!

• Dairy-Free Version: I swap out the cheese for a cashew cheese sauce or simply skip it entirely and it’s still deliciously satisfying.
• Spice Level: If you prefer it milder, start with just one chipotle pepper and a teaspoon of chili powder; for heat lovers, add more chipotle or a pinch of cayenne.
• Protein Boost: Toss in some cooked quinoa or shredded chicken if you want to add some extra protein and change up the texture.
• Veggie Switch: Feel free to add corn kernels, sweet potatoes, or kale depending on your mood or seasonality — all great partners in this dish.

How to Make Chipotle Black Bean Veggie Enchiladas Recipe

Step 1: Roast Those Gorgeous Veggies

Start by preheating your oven to 425°F. Toss the diced red, orange, and yellow bell peppers, the red onion, quartered zucchini, and baby Bella mushrooms with some good olive oil, minced garlic, salt, and pepper. I like to use my hands here — it really helps everything get coated evenly with garlic and oil. Spread them out on a parchment-lined baking sheet so they roast instead of steam. After about 25 to 30 minutes, you’ll have beautifully caramelized, tender veggies ready for the enchilada layers.

Step 2: Whip Up That Velvety Chipotle Enchilada Sauce

While the veggies roast, blend the sauce ingredients in a food processor or blender: canned tomato sauce, chopped garlic, chili powder, cumin, chipotle peppers in adobo, and your choice of milk or yogurt. This sauce is where the magic happens — creamy, smoky, with a subtle kick. Give it about 30 seconds in the blender until smooth. Pro tip: if this is your first time making it, taste and adjust spices so it feels just right for your palate.

Step 3: Layer and Assemble the Enchilada Casserole

Turn the oven down to 375°F and grease a 9×13 baking dish. Spread a heaping ½ cup of the chipotle sauce on the bottom to keep everything moist and flavorful. Place 3 tortillas over the sauce, trimming them if needed to cover evenly. Next, layer half of the roasted veggies and black beans, drizzle another ½ cup of sauce, and sprinkle with ½ cup of shredded cheese. Repeat this layering one more time, and finish with a final tortilla layer topped with the remaining sauce and the last 1 ½ cups of cheese. This final cheese layer melts into a golden, bubbly blanket over the casserole.

Step 4: Bake Until Melty and Bubbling

Pop the casserole in the oven for 25 to 30 minutes. Keep an eye on it near the end — you want the cheese melted and beautifully bubbly, but not overly browned. Once out of the oven, let it rest for about 10 minutes to set up, which makes slicing and serving easier.

How to Serve Chipotle Black Bean Veggie Enchiladas Recipe

Garnishes

I always top mine with diced avocado for creaminess, fresh cilantro for brightness, and pickled red onions for a tangy contrast. Roasted pepitas add a lovely crunch that you might not expect but quickly crave every time. If you want extra heat, jalapeño slices or a dollop of sour cream or Greek yogurt beautifully mellow the spiciness.

Side Dishes

This recipe stands up well on its own, but my go-to sides usually include Mexican-style rice, a crisp green salad with lime vinaigrette, or a simple corn and black bean salad for freshness. For a special occasion, I’ve even served it with a side of roasted sweet potatoes for an extra dose of comfort.

Creative Ways to Present

For a festive dinner, I like to garnish the casserole with edible flowers and extra cilantro sprigs for color. You can also serve individual portions by rolling the filling into tortillas and baking them in a casserole dish for classic enchiladas, which makes it feel more traditional and fun when you’re sharing. Either way, it’s always a hit!

Make Ahead and Storage

Storing Leftovers

Leftover enchiladas store beautifully in an airtight container in the fridge for up to 4 days. I usually portion mine into single servings to make reheating quick and easy during busy weekdays.

Freezing

This dish freezes really well. I like to assemble the casserole right in my freezer-safe dish (skip baking), cover tightly with foil and plastic wrap, and freeze. When ready to eat, I bake it straight from frozen — just add about 15-20 minutes to the baking time, covered with foil at first, then uncover to brown the cheese.

Reheating

Reheat leftovers in a 350°F oven covered with foil to keep moisture in, about 15-20 minutes, or until warmed through. If you’re in a rush, the microwave works just fine; cover loosely and heat in short bursts, stirring or flipping halfway to keep it from drying out.

FAQs

Final Thoughts

This Chipotle Black Bean Veggie Enchiladas Recipe is one of those dishes I keep coming back to because it’s hearty, full of flavor, and effortlessly feeds a crowd — or just me and my family on a busy night. The smoky chipotle sauce paired with those roasted veggies never fails to impress, and I love how easy it is to customize to suit your own tastes or dietary needs. Give it a try, tweak it your way, and I’m pretty sure it’ll become a favorite in your household too!

Print