Salefork

Dinner for 6

Black Bean Enchilada Casserole

Roasted vegetables and black beans layer with chipotle tomato sauce, tortillas, and Monterey Jack cheese in a baked casserole.

$2.92per serving $$
60 minstart to table
6servings

MexicanVegetarianFamilyDinnersCold-weather comfortWinter

Ingredients

  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 1 package (8 oz) sliced baby bella mushrooms
  • 1 zucchini
  • 2 tbsp extra-virgin olive or avocado oil
  • 3 cloves garlic
  • kosher salt and freshly ground pepper
  • 1 tomato sauce
  • 3 cloves garlic
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 chipotle peppers in adobo sauce
  • 2/3 cup any milk of choice or sub plain greek yogurt or sour cream
  • 1 can (15 oz) black beans
  • 2 cups shredded monterey jack cheese
  • 9 flour or corn tortillas
  • diced avocado

Steps

  1. Heat the oven to 425 F and spread the peppers, onion, mushrooms, and zucchini on a large baking sheet with oil, salt, and pepper.
  2. Roast the vegetables for 20 minutes, stirring halfway through.
  3. Blend the tomato sauce, garlic, chili powder, cumin, chipotle peppers, and milk until smooth.
  4. Reduce the oven to 375 F and spread some sauce in a 9-by-13-inch baking dish.
  5. Layer tortillas, roasted vegetables, black beans, sauce, and cheese in the dish, finishing with sauce and cheese.
  6. Bake uncovered for 25 minutes, then let the casserole stand for 5 minutes and top with diced avocado.

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