Lately I’m bringing again considered one of my favourite foods in this earth: ENCHILADA CASSEROLE. My mother used to make it always for church gatherings and events when she didn’t need to roll up tortillas for enchiladas. It’s a crowd-pleaser or a do-it-yourself 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 to your Meatless Monday menu. It’s freezer-friendly and would make any such nice meal for brand spanking new mamas or to stay within the freezer for speedy foods down the street!

Vegetarian enchilada casserole elements

I opted to make this wholesome enchilada casserole recipe vegetarian as a result of I had not too long ago been to a Mexican eating place that served mushroom and cheese enchiladas they usually had been SO ridiculously just right. Anyway, roasted veggies = the most productive factor ever, particularly in enchiladas. Right here’s the entirety you wish to have:

• For the veggies: we’re getting a complete rainbow of greens through roasting up pink bell pepper, orange bell pepper, yellow bell pepper, pink onion, child bella mushrooms, and zucchini. You’ll roast them in somewhat 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 love the usage of 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 really like topping this casserole with diced avocado, jalapeños, and cilantro. It’s essential additionally upload a dollop of Greek yogurt or bitter cream!

Customise this vegetarian enchilada casserole

This straightforward enchilada casserole is superb for customizing with elements you’ve got readily available:

• To stay it dairy loose. Merely use a dairy loose cheese, my cashew cheese sauce or you’ll be able to omit the cheese utterly.
• Transfer up your tortillas. I take advantage of corn tortillas as it’s my desire flavor-wise and assists in keeping the enchilada casserole gluten-free, however be happy to make use of any flour tortillas for those who’d like.
• Make a choice the veggies. Be happy to combine it up with any veggies you’ve got readily available! I believe candy potato or butternut squash could be scrumptious in right here.
• Combine up the enchilada sauce. Should you’re now not keen on chipotle flavors, be happy to make use of this fundamental enchilada sauce recipe as a substitute.

Can I upload meat to this enchilada casserole?

Completely! Should you’re now not vegetarian, be happy to throw in some cooked, shredded hen, cooked flooring hen or flooring turkey, and even flooring pork for an additional spice up of protein.

Find out how to make chipotle enchilada sauce

This wholesome enchilada casserole is made with a life-changing do-it-yourself creamy enchilada chipotle sauce. It’s critically scrumptious and absolute best for slathering on scrambled eggs, throwing in burritos, slow-cooking hen, OR drizzling in every single place your enchiladas. To make it:

1. Merely upload the sauce elements to the bowl of a meals processor.
2. Procedure for 30 seconds or till easy. Achieved!

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 while you’re in a position to devour! There are a few tactics to do it:

1. Prep the elements. You’ll simply chop all your veggies and make the enchilada sauce, then retailer them one after the other in hermetic packing containers till you’re in a position to collect and bake the casserole.
2. Prep the entire casserole. An alternative choice is to roast the veggies, make the sauce, totally bring together the casserole, after which duvet your baking dish and retailer the casserole within the fridge. If you’re in a position to bake it, discover the baking dish and bake as directed!

Storing & freezing guidelines

• To retailer: let the enchilada casserole cool utterly after which both duvet the entire pan and position it within the refrigerator or put particular person slices into hermetic container and position them within the refrigerator. This casserole will keep just right for as much as 3-4 days within the refrigerator. To reheat, merely upload 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, position in freezer secure packing containers after which freeze. Or, to freeze the entire pan, you’ll be able to bake it, deliver it to room temp, after which freeze all the pan. As soon as in a position to reheat, thaw it out within the refrigerator, then bake it, coated at 350 levels F for 30-45 mins or till heated via.

Extra vegetarian foods you’ll love

Get all of my vegetarian dinner recipes right here!

I’m hoping you guys love this simple, wholesome vegetarian enchilada casserole and get an opportunity to make it quickly! Please go away a remark under if you’re making it and/or add a photograph and tag #ambitiouskitchen.

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Chipotle Black Bean Roasted Veggie Enchilada Casserole

Prep Time 15 mins mins

Cook dinner Time 45 mins mins

Overall 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 do-it-yourself chipotle enchilada sauce and cheese. This straightforward vegetarian enchilada casserole is protein-packed and makes the very best weeknight dinner for a circle of relatives or improbable leftovers for meal prep!

Elements

• For the roasted veggies:
• 1 pink bell pepper, diced
• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• 1 pink onion, diced
• 1 (8 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 oz. can) tomato sauce
• 2 garlic cloves, minced
• 2 tablespoons chili powder* (I used McCormick chili powder – please learn the notes segment in this)
• 1 teaspoon cumin
• 2 chipotle peppers in adobo sauce (from the can)
• ⅔ cup any milk of selection (we adore almond or cashew)
• For the layers:
• 1 (15 oz.) can black beans, rinsed and tired
• 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’ll be able to additionally line two smaller baking sheets if that’s all you’ve got to be had. Position diced bell pepper, diced onion, mushrooms, and quartered zucchini on ready baking sheet(s). Drizzle with olive oil and toss garlic on most sensible. Generously toss together with your arms to coat the veggies with garlic and oil. Roast greens for 20-25 mins.

• Whilst the veggies are roasting get ready the chipotle enchilada sauce: Within the bowl of a meals processor, upload the sauce elements and procedure 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. Upload 1/2 cup enchilada sauce to the ground of the pan and unfold out calmly. Position 3 corn tortillas over the sauce. It’s possible you’ll wish to lower one tortilla in part to create a unmarried layer. Subsequent upload ½ of the roasted veggies and part of the black beans on most sensible of the tortillas. Then drizzle ½ cup of enchilada sauce on most sensible adopted through 1/2 cup of shredded cheese.

• Repeat the layers once more, beginning with the three corn tortillas, last veggies and beans, ½ cup enchilada sauce and 1/2 cup cheese.

• In the end upload 3 extra corn tortillas on most sensible to calmly duvet the veggies and beans, then most sensible with last enchilada sauce and 1 cup cheese. Bake for 20-25 mins or till cheese is melted. Serves 6.

Recipe Notes

*A notice on chili powder: I have gotten a couple of feedback in regards to the chili being too highly spiced — I used McCormick’s Chili Powder on this recipe, which could be very delicate. You must now not use a highly spiced chili powder. If you are the usage of one thing else, I might get started with 1/2 – 1 tablespoon as a substitute of two.
To stay it dairy loose: merely use a dairy loose cheese, my cashew cheese sauce or you’ll be able to omit the cheese utterly.
See the entire put up for storing, freezing & reheating directions!

Vitamin

Serving: 1serving (in line with 6)Energy: 410calCarbohydrates: 49.6gProtein: 23.1gFats: 14.2gSaturated Fats: 6.5gFiber: 8.3gSugar: 5.3g

Recipe through: Monique Volz // Formidable Kitchen | Images through: Devour Love Eats

This put up used to be in the beginning revealed on July seventeenth, 2017, republished on September eighth, 2020, and republished on April 14th, 2024.