Chipotle Black Bean Roasted Veggie Enchilada Casserole

Name: Chipotle Black Bean Roasted Veggie Enchilada Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American, Mexican, Latin American
Ingredients: 1 red bell pepper, diced; 1 orange bell pepper, diced; 1 yellow bell pepper, diced; 1 red onion, diced; 1 (8 oz) package sliced baby bella mushrooms; 1 medium zucchini, quartered; 2 tablespoons extra-virgin olive or avocado oil; 3 cloves garlic, minced; Kosher salt and freshly ground pepper; 1 (15 oz can) tomato sauce; 3 garlic cloves, roughly chopped; 2 tablespoons chili powder* (I used McCormick chili powder - please read the notes section on this); 1 teaspoon cumin; 2 chipotle peppers in adobo sauce (from the can); ⅔ cup any milk of choice (we love unsweetened almond or cashew) or sub plain Greek yogurt or sour cream; 1 (15 oz) can black beans, rinsed and drained; 2 cups shredded monterey jack cheese, divided (or pepper jack is delicious!); 9 flour or corn tortillas; Diced avocado, jalapeno slices, cilantro, pickled red onions and roasted pepitas

Instructions

Prep:15minCook:45min

Delicious chipotle black bean roasted veggie enchilada casserole with layers of veggies snuggled between black beans, corn tortillas, a homemade chipotle enchilada sauce and cheese. This easy vegetarian enchilada casserole is protein-packed and makes the perfect weeknight dinner for a family or incredible leftovers for meal prep!

Updated at: Wed, 26 Aug 2026 00:09:27 GMT