Description
This Chipotle Black Bean Roasted Veggie Enchilada Casserole is a vibrant, hearty, and flavorful Mexican-inspired dish featuring roasted bell peppers, onions, mushrooms, and zucchini, layered with black beans, chipotle enchilada sauce, and melted Monterey Jack cheese. Perfectly balanced with smoky, spicy, and savory notes, this casserole is an excellent vegetarian main course ideal for cozy dinners or meal prep.
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, such as McCormick)
- 1 teaspoon cumin
- 2 chipotle peppers in adobo sauce (from the can)
- ⅔ cup unsweetened almond or cashew milk (or plain Greek yogurt or sour cream as a substitute)
Layers
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups shredded Monterey Jack cheese, divided (or Pepper Jack cheese as an alternative)
- 9 flour or corn tortillas
Garnish
- Diced avocado
- Jalapeño slices
- Cilantro
- Pickled red onions
- Roasted pepitas
Instructions
- Roast the Vegetables: Preheat your oven to 425°F. Line a large baking sheet with parchment paper or two smaller baking sheets if needed. Spread diced red, orange, and yellow bell peppers, diced red onion, sliced mushrooms, and quartered zucchini evenly on the baking sheet(s). Drizzle with 2 tablespoons of olive or avocado oil, sprinkle minced garlic on top, and season generously with kosher salt and freshly ground black pepper. Toss everything with your hands to evenly coat the veggies with oil and garlic. Roast in the oven for 25 to 30 minutes until vegetables are tender and slightly caramelized.
- Prepare the Chipotle Enchilada Sauce: While the vegetables roast, combine tomato sauce, roughly chopped garlic, chili powder, cumin, chipotle peppers in adobo, and your choice of ⅔ cup almond or cashew milk (or plain Greek yogurt or sour cream) in a food processor or blender. Process the mixture for about 30 seconds until completely smooth and well blended. Set aside.
- Assemble the Casserole – First Layer: Reduce oven temperature to 375°F. Grease a 9×13 inch baking dish with nonstick cooking spray. Spread a heaping ½ cup of the prepared enchilada sauce evenly over the bottom of the dish. Arrange 3 tortillas over the sauce, trimming one tortilla if needed to create a single even layer. Spread half of the roasted vegetables and half of the rinsed black beans over the tortillas. Drizzle with ½ cup of enchilada sauce and sprinkle with ½ cup shredded cheese.
- Assemble the Casserole – Second Layer: Repeat layering with another 3 tortillas, the remaining roasted veggies, the rest of the black beans, another ½ cup enchilada sauce, and ½ cup shredded cheese. Evenly distribute each component to ensure balanced flavor throughout.
- Top and Bake: Finish with a top layer of the remaining 3 tortillas to fully cover the filling. Spread the remaining enchilada sauce over the tortillas and sprinkle with the last 1 ½ cups of shredded cheese. Bake uncovered for 25 to 30 minutes, or until the cheese is thoroughly melted, bubbly, and golden at the edges.
- Garnish and Serve: Remove casserole from the oven and let it cool for a few minutes. Serve portions topped with diced or sliced avocado, jalapeño slices, fresh cilantro, pickled red onions, and a sprinkle of roasted pepitas. Optionally, add a dollop of yogurt or sour cream for extra creaminess and flavor.
Notes
- Chili Powder: Use a mild chili powder such as McCormick to avoid overpowering spiciness. If using a different brand, start with ½ to 1 tablespoon and adjust according to your heat preference.
- Dairy-Free Option: Substitute shredded cheese with a dairy-free alternative like cashew cheese sauce or omit cheese entirely to keep the casserole dairy free.
- Storage & Freezing: Store leftovers in an airtight container in the refrigerator for up to 3 days. This casserole can be frozen after baking; thaw overnight and reheat in the oven until warmed through.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of casserole)
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 35mg
