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Today I’m bringing again one among 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 wish 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 great 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 substances
I opted to make this healthy 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 and so they had been SO ridiculously good. Anyway, roasted veggies = the most effective factor ever, particularly in enchiladas. 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, baby 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 really like topping this casserole with diced avocado, jalapeños, and cilantro. You may additionally add a dollop of Greek yogurt or bitter cream!
Customize this vegetarian enchilada casserole
This straightforward enchilada casserole is nice for customizing with substances you’ve gotten available:
- To maintain it dairy free. Simply use a dairy free cheese, my cashew cheese sauce or you’ll be able to omit the cheese fully.
- Switch 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 at liberty to make use of any flour tortillas if you happen to’d like.
- Choose the veggies. Feel free to combine it up with any veggies you’ve gotten available! I feel candy potato or butternut squash can be scrumptious in right here.
- Mix up the enchilada sauce. If you’re not a fan of chipotle flavors, be at liberty to make use of this primary enchilada sauce recipe as an alternative.
Can I add meat to this enchilada casserole?
Absolutely! If you’re not vegetarian, be at liberty to throw in some cooked, shredded rooster, cooked floor rooster or floor turkey, and even floor beef for an additional increase of protein.
How to make chipotle enchilada sauce
This healthy enchilada casserole is made with a life-changing home made creamy enchilada chipotle sauce. It’s significantly scrumptious and excellent for slathering on scrambled eggs, throwing in burritos, slow-cooking rooster, OR drizzling throughout your enchiladas. To make it:
- Simply add the sauce substances to the bowl of a food processor.
- Process for 30 seconds or till easy. Done!
SO straightforward and so scrumptious!
Make this enchilada casserole forward of time
Yes, you’ll be able to 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 substances. You can 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. Another 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. Once you’re able to bake it, uncover the baking dish and bake as directed!
Storing & freezing tips
- 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 via.
- 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, deliver it to room temp, after which freeze your entire pan. Once able to reheat, thaw it out within the fridge, then bake it, lined at 350 levels F for 30-45 minutes or till heated via.
More vegetarian meals you’ll love
Get all of my vegetarian dinner recipes right here!
I hope you guys love this straightforward, healthy vegetarian enchilada casserole and get an opportunity to make it quickly! Please go away a remark beneath if you happen to make it and/or add a photograph and tag #ambitiouskitchen.
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chipotle Black Bean Roasted Veggie Enchilada Casserole
Delicious 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 unimaginable leftovers for meal prep!
Ingredients
- 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 baby 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
Instructions
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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’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 palms to coat the veggies with garlic and oil. Roast greens for 20-25 minutes.
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While the veggies are roasting put together the chipotle enchilada sauce: In the bowl of a food processor, add the sauce substances and course of for 30 seconds or till easy.
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Reduce 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 have to chop one tortilla in half to create a single layer. Next 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.
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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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Finally 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 omit the cheese fully.
See the total put up for storing, freezing & reheating directions!
Nutrition
Serving: 1serving (based mostly on 6)Calories: 410calCarbohydrates: 49.6gProtein: 23.1gFat: 14.2gSaturated Fat: 6.5gFiber: 8.3gSugar: 5.3g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This put up was initially revealed on July seventeenth, 2017, republished on September eighth, 2020, and republished on April 14th, 2024.
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