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Chipotle Black Bean Roasted Veggie Enchilada Casserole

Delicious chipotle black bean roasted veggie enchilada casserole with layers of veggies snuggled between black beans, corn tortillas, a homemade chipotle enchilada sauce and cheese. This easy vegetarian enchilada casserole is protein-packed and makes the perfect weeknight dinner for a family or incredible leftovers for meal prep!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 410 kcal
Course: Dinner
Cuisine: South American , Vegan

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 (8 oz) package sliced baby bella mushrooms
  • 1 medium zucchini, quartered
  • 1 tablespoon olive or avocado oil
  • 3 cloves garlic, minced
  • salt and pepper
  • For the chipotle enchilada sauce:
  • 1 (15 oz can) tomato sauce
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder* (I used McCormick chili powder - please read the notes section on this)
  • 1 teaspoon cumin
  • 2 chipotle peppers in adobo sauce (from the can)
  • ⅔ cup any milk of choice (we love almond or cashew)
  • For the layers:
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 cups shredded monterey jack cheese, divided
  • 9 corn tortillas
  • TO GARNISH:
  • Diced avocado, jalapenos and cilantro

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Repeat the layers again, starting with the 3 corn tortillas, remaining veggies and beans, ½ cup enchilada sauce and 1/2 cup cheese.
  5. 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

  • *A note on chili powder: I've gotten a few comments about the chili being too spicy -- I used McCormick's Chili Powder in this recipe, which is very mild. You should not use a spicy chili powder. If you're using something else, I would start with 1/2 - 1 tablespoon instead of 2.
  • To keep it dairy free: simply use a dairy free cheese, my cashew cheese sauce or you can leave out the cheese completely.
  • See the full post for storing, freezing & reheating instructions!

Nutrition Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 410

% 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.