At present 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 need to roll up tortillas for enchiladas. It’s a crowd-pleaser or a selfmade 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 awesome meal for brand spanking new mamas or to maintain within the freezer for fast meals down the street!
Vegetarian enchilada casserole substances
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 had been SO ridiculously good. Anyway, roasted veggies = the perfect factor ever, particularly in enchiladas. Right here’s all the pieces 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 a bit 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 would additionally add a dollop of Greek yogurt or bitter cream!
Customise this vegetarian enchilada casserole
This straightforward enchilada casserole is nice for customizing with substances you’ve gotten readily available:
- To maintain it dairy free. Merely use a dairy free cheese, my cashew cheese sauce or you’ll be able to miss the cheese fully.
- Change up your tortillas. I exploit corn tortillas as a result of it’s my desire flavor-wise and retains the enchilada casserole gluten-free, however be happy to make use of any flour tortillas for those who’d like.
- Select the veggies. Be at liberty to combine it up with any veggies you’ve gotten readily available! I believe 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 enhance of protein.
How one can make chipotle enchilada sauce
This wholesome enchilada casserole is made with a life-changing selfmade creamy enchilada chipotle sauce. It’s critically scrumptious and excellent for slathering on scrambled eggs, throwing in burritos, slow-cooking rooster, OR drizzling throughout your enchiladas. To make it:
- Merely add the sauce substances to the bowl of a meals processor.
- Course of for 30 seconds or till clean. Accomplished!
SO straightforward 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:
- Prep the substances. You may simply chop all your 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. An alternative 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 fully 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 by way of.
- To freeze: you’ll be able to 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’ll be able to bake it, carry 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 by way of.
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 under for those who make it and/or add a photograph and tag #ambitiouskitchen.
The
Formidable Kitchen
Cookbook
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 selfmade chipotle enchilada sauce and cheese. This straightforward vegetarian enchilada casserole is protein-packed and makes the proper weeknight dinner for a household or unbelievable leftovers for meal prep!
Substances
- 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) package deal 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
-
Preheat oven to 400 levels F. Line a big baking sheet with parchment paper, or you may also line two smaller baking sheets if that’s all you’ve gotten obtainable. Place diced bell pepper, diced onion, mushrooms, and quartered zucchini on ready baking sheet(s). Drizzle with olive oil and toss garlic on high. Generously toss together with your fingers 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 substances and course of for 30 seconds or till clean.
-
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. You might 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 high of the tortillas. Then drizzle ½ cup of enchilada sauce on high adopted by 1/2 cup of shredded cheese.
-
Repeat the layers once more, beginning with the three corn tortillas, remaining veggies and beans, ½ cup enchilada sauce and 1/2 cup cheese.
-
Lastly add 3 extra corn tortillas on high to evenly cowl the veggies and beans, then high 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’ll be able to miss the cheese fully.
See the complete submit for storing, freezing & reheating directions!
Vitamin
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 // Formidable Kitchen | Images by: Eat Love Eats
This submit was initially revealed on July seventeenth, 2017, republished on September eighth, 2020, and republished on April 14th, 2024.
