Chipotle Black Bean Roasted Veggie Enchilada Casserole
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
410 kcal
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Course
Dinner
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Cuisine
South American, Vegan
Chipotle Black Bean Roasted Veggie Enchilada Casserole
Description
Chipotle Black Bean Roasted Veggie Enchilada Casserole features diced red, orange, and yellow bell peppers, red onion, mushrooms, and quartered zucchini roasted with olive oil and garlic to develop their natural sweetness and a slight caramelization. A homemade chipotle enchilada sauce blends tomato sauce, garlic, chili powder, cumin, chipotle peppers in adobo, and milk for a smooth, smoky, and lightly spicy layer.
The casserole is assembled in layers of sauce, corn tortillas, roasted vegetables, black beans, and shredded Monterey Jack cheese, repeated before a final cheese topping. Baking it melds the layers, melts the cheese thoroughly, and deepens flavor. Garnishes like diced avocado, jalapeño slices, and fresh cilantro add coolness, heat, and herbal notes.
The dish can accommodate dietary preferences by choosing mild chili powder to avoid excessive spiciness and using dairy-free cheese or omitting cheese for a dairy-free option. It is suitable as a main course and delivers a satisfying combination of textures and smoky, mild heat flavors.
Store and freeze instructions are available separately for convenience and meal planning.
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 baby bella mushrooms sliced, 8 oz package
- 1 zucchini medium, quartered
- 1 tablespoon olive oil or avocado oil
- 3 cloves garlic minced
- salt
- black pepper
- For the chipotle enchilada sauce:
- 1 tomato sauce 15 oz can
- 2 garlic cloves, minced
- 2 tablespoons chili powder McCormick brand used
- 1 teaspoon cumin
- 2 chipotle peppers in adobo sauce from the can
- ⅔ cup milk any type, e.g. almond or cashew
- For the layers:
- 1 black bean rinsed and drained, 15 oz can
- 2 cups Monterey jack cheese shredded, divided
- 9 corn tortillas
- TO GARNISH:
- avocado diced
- jalapeño
- cilantro
Instructions
- Preheat oven to 400 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. Generously toss with your hands to coat the veggies with garlic and oil. Roast vegetables for 20-25 minutes.
- While the veggies are roasting prepare the chipotle enchilada sauce: In the bowl of a food processor, add the sauce ingredients and 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 1/2 cup enchilada sauce to the bottom of the pan and spread out evenly. Place 3 corn 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 cup cheese. Bake for 20-25 minutes or until cheese is melted. Serves 6.
Notes
- Use mild chili powder such as McCormick's to control spiciness; reduce quantity if using another brand.
- To keep the casserole dairy free, substitute with dairy-free cheese options or omit cheese entirely.
- Refer to full recipe details for guidance on storing, freezing, and reheating leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 410cal | 21% |
| Carbohydrates | 49.6g | 17% |
| Protein | 23.1g | 46% |
| Fat | 14.2g | 22% |
| Saturated Fat | 6.5g | 33% |
| Fiber | 8.3g | 33% |
| Sugar | 5.3g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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