At the moment 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 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 glorious 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 just lately been to a Mexican restaurant that served mushroom and cheese enchiladas and so they had been SO ridiculously good. Anyway, roasted veggies = the very 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 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 possibly can additionally add a dollop of Greek yogurt or bitter cream!
Customise this vegetarian enchilada casserole
This simple enchilada casserole is nice for customizing with elements you will have available:
- To maintain it dairy free. Merely use a dairy free cheese, my cashew cheese sauce or you may omit the cheese utterly.
- Swap up your tortillas. I take advantage of 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 if you happen to’d like.
- Select the veggies. Be happy to combine it up with any veggies you will have available! I feel candy potato or butternut squash could be scrumptious in right here.
- Combine up the enchilada sauce. In case 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! In case 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.
Learn how to make chipotle enchilada sauce
This wholesome enchilada casserole is made with a life-changing selfmade creamy enchilada chipotle sauce. It’s critically scrumptious and ideal for slathering on scrambled eggs, throwing in burritos, slow-cooking rooster, 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 easy. Executed!
SO simple 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 while you’re able to eat! There are a few methods to do it:
- Prep the elements. You may 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. An alternative choice is to roast the veggies, make the sauce, absolutely 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 suggestions
- 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 by.
- 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 all the pan. As soon as able to reheat, thaw it out within the fridge, then bake it, lined at 350 levels F for 30-45 minutes or till heated by.
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 go away a remark under if you happen to 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 selfmade chipotle enchilada sauce and cheese. This simple vegetarian enchilada casserole is protein-packed and makes the proper weeknight dinner for a household or unimaginable 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 (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 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
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Preheat oven to 400 levels F. Line a big baking sheet with parchment paper, or you too can line two smaller baking sheets if that’s all you will have accessible. 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.
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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 easy.
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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. 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 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 omit the cheese utterly.
See the complete submit for storing, freezing & reheating directions!
Vitamin
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 | Pictures by: Eat Love Eats
This submit was initially printed on July seventeenth, 2017, republished on September eighth, 2020, and republished on April 14th, 2024.
