chipotle black bean roasted veggie enchilada casserole

By Ambitious Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet (or two smaller ones) with parchment paper.
2. Spread the diced bell peppers, onion, mushrooms and quartered zucchini on the sheet(s). Drizzle with olive oil, scatter the garlic on top, season generously with salt and pepper, and toss with your hands to coat.
3. Roast the vegetables for 25 to 30 minutes.
4. Meanwhile, put the tomato sauce, garlic, chili powder, cumin, chipotle peppers and milk (or yogurt or sour cream) in a food processor or blender. Process for 30 seconds, or until smooth, to make the enchilada sauce.
5. Lower the oven to 375°F (190°C). Grease a 9x13-inch baking pan with nonstick spray.
6. Spread a heaping 1/2 cup of sauce over the bottom of the pan. Lay 3 tortillas on top, cutting one in half if needed to make a single layer. Add half the roasted vegetables and half the black beans, drizzle with 1/2 cup sauce, then sprinkle with 1/2 cup cheese.
7. Repeat the layers: 3 more tortillas, the remaining vegetables and beans, 1/2 cup sauce and 1/2 cup cheese.
8. Top with the last 3 tortillas to cover the filling, then spread the remaining sauce over them and sprinkle with the remaining 1 1/2 cups cheese.
9. Bake for 25 to 30 minutes, until the cheese is melted and the enchiladas are bubbling.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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