In the present day I’m bringing again certainly 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 need 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 an amazing meal for brand spanking new mamas or to maintain within the freezer for fast meals down the highway!
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 restaurant that served mushroom and cheese enchiladas they usually had been SO ridiculously good. Anyway, roasted veggies = one of the best factor ever, particularly in enchiladas. Right here’s the whole lot you want:
- For the veggies: we’re getting a full rainbow of greens by roasting up crimson bell pepper, orange bell pepper, yellow bell pepper, crimson onion, child bella mushrooms, and zucchini. You’ll roast them in slightly 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 may additionally add a dollop of Greek yogurt or bitter cream!
Customise this vegetarian enchilada casserole
This straightforward enchilada casserole is nice for customizing with elements you may have readily available:
- To maintain it dairy free. Merely use a dairy free cheese, my cashew cheese sauce or you may miss the cheese utterly.
- Change up your tortillas. I exploit corn tortillas as a result of it’s my choice flavor-wise and retains the enchilada casserole gluten-free, however be at liberty to make use of any flour tortillas when you’d like.
- Select the veggies. Be at liberty to combine it up with any veggies you may have readily available! I believe candy potato or butternut squash can be scrumptious in right here.
- Combine up the enchilada sauce. For those who’re not a fan of chipotle flavors, be at liberty to make use of this primary enchilada sauce recipe as a substitute.
Can I add meat to this enchilada casserole?
Completely! For those who’re not vegetarian, be at liberty to throw in some cooked, shredded hen, cooked floor hen or floor turkey, and even floor beef for an additional increase of protein.
Find out how 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 hen, OR drizzling throughout your enchiladas. To make it:
- Merely add the sauce elements to the bowl of a meals processor.
- Course of for 30 seconds or till clean. Finished!
SO straightforward and so scrumptious!
Make this enchilada casserole forward of time
Sure, you may 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:
- Prep the elements. You possibly can simply chop your entire veggies and make the enchilada sauce, then retailer them individually in hermetic containers till you’re able to assemble and bake the casserole.
- 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 3-4 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 may both bake the casserole first, cool it to room temperature, slice into servings, place in freezer secure containers after which freeze. Or, to freeze the entire pan, you may bake it, convey it to room temp, after which freeze your complete 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 straightforward, wholesome vegetarian enchilada casserole and get an opportunity to make it quickly! Please depart a remark beneath when you make it and/or add a photograph and tag #ambitiouskitchen.
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125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Chipotle Black Bean Roasted Veggie Enchilada Casserole
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 straightforward vegetarian enchilada casserole is protein-packed and makes the right weeknight dinner for a household or unbelievable leftovers for meal prep!
Elements
- For the roasted veggies:
- 1 crimson bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 crimson 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 part on this)
- 1 teaspoon cumin
- 2 chipotle peppers in adobo sauce (from the can)
- ⅔ cup any milk of selection (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
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Preheat oven to 400 levels F. Line a big baking sheet with parchment paper, or you can even line two smaller baking sheets if that’s all you may have 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 arms to coat the veggies with garlic and oil. Roast greens for 20-25 minutes.
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Whereas the veggies are roasting put together the chipotle enchilada sauce: Within the bowl of a meals processor, add the sauce elements and course of for 30 seconds or till clean.
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Scale back warmth in oven to 375 levels F. Grease a 9×13 inch baking pan with nonstick cooking spray. Add 1/2 cup enchilada sauce to the underside of the pan and unfold out evenly. Place 3 corn tortillas over the sauce. It’s possible you’ll 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 1/2 cup of shredded cheese.
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Repeat the layers once more, beginning with the three corn tortillas, remaining veggies and beans, ½ cup enchilada sauce and 1/2 cup cheese.
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Lastly add 3 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
To maintain it dairy free: merely use a dairy free cheese, my cashew cheese sauce or you may miss the cheese utterly.
See the total publish for storing, freezing & reheating directions!
Diet
Serving: 1serving (primarily based on 6)Energy: 410calCarbohydrates: 49.6gProtein: 23.1gFats: 14.2gSaturated Fats: 6.5gFiber: 8.3gSugar: 5.3g
Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats
This publish was initially printed on July seventeenth, 2017, republished on September eighth, 2020, and republished on April 14th, 2024.