In the present day I’m bringing again considered one of my favourite meals on this earth: ENCHILADA CASSEROLE. My mother used to make it on a regular basis for church gatherings and events when she didn’t wish to roll up tortillas for enchiladas. It’s a crowd-pleaser or a home made weeknight dinner. AND SO EASY TOO!

This flavorful, completely scrumptious vegetarian enchilada casserole packs protein from black beans, a rainbow of roasted veggies, a kick of warmth from chipotle, and layers of melty cheese. This excellent dish 100% belongs in your Meatless Monday menu. It’s freezer-friendly and would make such a fantastic meal for brand spanking new mamas or to maintain within the freezer for fast meals down the street!

Vegetarian enchilada casserole components

I opted to make this wholesome enchilada casserole recipe vegetarian as a result of I had lately been to a Mexican restaurant that served mushroom and cheese enchiladas they usually have been SO ridiculously good. Anyway, roasted veggies = the very best factor ever, particularly in enchiladas. Right here’s all the things you want:

• For the veggies: we’re getting a full rainbow of greens by roasting up pink bell pepper, orange bell pepper, yellow bell pepper, pink onion, child bella mushrooms, and zucchini. You’ll roast them in just a little olive or avocado oil, garlic, salt & pepper.
• For the sauce: the chipotle enchilada sauce is made with tomato sauce, garlic, chili powder, cumin, chipotle peppers in adobo sauce (from the can), and milk (I like utilizing almond or cashew milk).
• For the layers: we’re loading the layers with black beans, shredded Monterey jack cheese (or Mexican mix), and corn tortillas.
• For topping: I like topping this casserole with diced avocado, jalapeños, and cilantro. You might additionally add a dollop of Greek yogurt or bitter cream!

Customise this vegetarian enchilada casserole

This simple enchilada casserole is nice for customizing with components you have got readily available:

• To maintain it dairy free. Merely use a dairy free cheese, my cashew cheese sauce or you’ll be able to omit the cheese utterly.
• Change up your tortillas. I take advantage of corn tortillas as a result of it’s my choice flavor-wise and retains the enchilada casserole gluten-free, however be happy to make use of any flour tortillas should you’d like.
• Select the veggies. Be at liberty to combine it up with any veggies you have got readily available! I feel candy potato or butternut squash can be scrumptious in right here.
• Combine up the enchilada sauce. Should you’re not a fan of chipotle flavors, be happy to make use of this primary enchilada sauce recipe as a substitute.

Can I add meat to this enchilada casserole?

Completely! Should you’re not vegetarian, be happy to throw in some cooked, shredded rooster, cooked floor rooster or floor turkey, and even floor beef for an additional increase of protein.

The right way to make chipotle enchilada sauce

This wholesome enchilada casserole is made with a life-changing home made creamy enchilada chipotle sauce. It’s severely scrumptious and excellent for slathering on scrambled eggs, throwing in burritos, slow-cooking rooster, OR drizzling throughout your enchiladas. To make it:

1. Merely add the sauce components to the bowl of a meals processor.
2. Course of for 30 seconds or till easy. Carried out!

SO simple and so scrumptious!

Make this enchilada casserole forward of time

Sure, you’ll be able to simply prep this dish 1-2 days forward of time and bake it if you’re able to eat! There are a few methods to do it:

1. Prep the components. You may simply chop your whole veggies and make the enchilada sauce, then retailer them individually in hermetic containers till you’re able to assemble and bake the casserole.
2. Prep the entire casserole. Another choice is to roast the veggies, make the sauce, totally assemble the casserole, after which cowl your baking dish and retailer the casserole within the fridge. When you’re able to bake it, uncover the baking dish and bake as directed!

Storing & freezing ideas

• To retailer: let the enchilada casserole cool utterly after which both cowl the entire pan and place it within the fridge or put particular person slices into hermetic container and place them within the fridge. This casserole will keep good for as much as 3-Four days within the fridge. To reheat, merely add a slice to a microwave-safe plate and microwave for 30 seconds – 1 minute or till heated via.
• To freeze: you’ll be able to both bake the casserole first, cool it to room temperature, slice into servings, place in freezer protected containers after which freeze. Or, to freeze the entire pan, you’ll be able to bake it, convey it to room temp, after which freeze the whole pan. As soon as able to reheat, thaw it out within the fridge, then bake it, coated at 350 levels F for 30-45 minutes or till heated via.

Extra vegetarian meals you’ll love

Get all of my vegetarian dinner recipes right here!

I hope you guys love this simple, wholesome vegetarian enchilada casserole and get an opportunity to make it quickly! Please depart a remark under should you make it and/or add a photograph and tag #ambitiouskitchen.

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Chipotle Black Bean Roasted Veggie Enchilada Casserole

Prep Time 15 minutes minutes

Cook dinner Time 45 minutes minutes

Complete Time 1 hour hour

ServesServes 6 servings

Scrumptious chipotle black bean roasted veggie enchilada casserole with layers of veggies snuggled between black beans, corn tortillas, a home made chipotle enchilada sauce and cheese. This simple vegetarian enchilada casserole is protein-packed and makes the proper weeknight dinner for a household or unbelievable leftovers for meal prep!

Components

• For the roasted veggies:
• 1 pink bell pepper, diced
• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• 1 pink onion, diced
• 1 (Eight oz) bundle sliced child 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 ouncescan) tomato sauce
• 2 garlic cloves, minced
• 2 tablespoons chili powder* (I used McCormick chili powder – please learn the notes part on this)
• 1 teaspoon cumin
• 2 chipotle peppers in adobo sauce (from the can)
• ⅔ cup any milk of alternative (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

Directions

• Preheat oven to 400 levels F. Line a big baking sheet with parchment paper, or you may as well line two smaller baking sheets if that’s all you have got obtainable. Place diced bell pepper, diced onion, mushrooms, and quartered zucchini on ready baking sheet(s). Drizzle with olive oil and toss garlic on prime. Generously toss along with your palms to coat the veggies with garlic and oil. Roast greens for 20-25 minutes.

• Whereas the veggies are roasting put together the chipotle enchilada sauce: Within the bowl of a meals processor, add the sauce components and course of for 30 seconds or till easy.

• Scale back warmth in oven to 375 levels F. Grease a 9×13 inch baking pan with nonstick cooking spray. Add half cup enchilada sauce to the underside of the pan and unfold out evenly. Place Three corn tortillas over the sauce. You could want to chop one tortilla in half to create a single layer. Subsequent add ½ of the roasted veggies and half of the black beans on prime of the tortillas. Then drizzle ½ cup of enchilada sauce on prime adopted by half cup of shredded cheese.

• Repeat the layers once more, beginning with the three corn tortillas, remaining veggies and beans, ½ cup enchilada sauce and half cup cheese.

• Lastly add Three extra corn tortillas on prime to evenly cowl the veggies and beans, then prime with remaining enchilada sauce and 1 cup cheese. Bake for 20-25 minutes or till cheese is melted. Serves 6.

Recipe Notes

*A notice on chili powder: I’ve gotten just a few feedback in regards to the chili being too spicy — I used McCormick’s Chili Powder on this recipe, which may be very delicate. You shouldn’t use a spicy chili powder. Should you’re utilizing one thing else, I’d begin with half – 1 tablespoon as a substitute of two.
To maintain it dairy free: merely use a dairy free cheese, my cashew cheese sauce or you’ll be able to omit the cheese utterly.
See the total put up for storing, freezing & reheating directions!

Diet

Serving: 1serving (based mostly on 6)Energy: 410calCarbohydrates: 49.6gProtein: 23.1gFats: 14.2gSaturated Fats: 6.5gFiber: 8.3gSugar: 5.3g

Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats

This put up was initially printed on July 17th, 2017, republished on September eighth, 2020, and republished on April 14th, 2024.