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!
Today I’m bringing back one of my favorite meals on this earth: ENCHILADA CASSEROLE. It’s a crowd-pleaser or a homemade weeknight dinner. AND SO EASY TOO!
This flavorful, absolutely delicious vegetarian enchilada casserole packs protein from black beans, a rainbow of roasted veggies, a kick of heat from chipotle, and layers of melty cheese. This wonderful dish 100% belongs on your Meatless Monday menu. It’s freezer-friendly and would make such a great meal for new mamas or to keep in the freezer for quick meals down the road!
- 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
- 1 (15 oz can) tomato sauce
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 2 chipotle peppers in adobo sauce (from the can)
- ⅔ cup any milk of choice (we love almond or cashew)
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups shredded monterey jack cheese, divided
- 9 corn tortillas
- Diced avocado, jalapenos and cilantro