Chipotle Black Bean Roasted Veggie Enchilada Casserole

For the roasted veggies: 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 1 tablespoon olive or avocado oil 3 cloves garlic, minced Salt and pepper

Ingredients

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 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 almond or cashew)

Ingredients

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, or you can also line two smaller baking sheets if that’s all you have available. 

While the veggies are roasting prepare the chipotle enchilada sauce: In the bowl of a food processor, add the sauce ingredients and process for 30 seconds or until smooth.

Reduce heat in oven to 375 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray. Add 1/2 cup enchilada sauce to the bottom of the pan and spread out evenly.

Place 3 corn tortillas over the sauce. You may need to cut one tortilla in half to create a single layer. Next add ½ of the roasted veggies and half of the black beans on top of the tortillas. 

Repeat the layers again, starting with the 3 corn tortillas, remaining veggies and beans, ½ cup enchilada sauce and 1/2 cup cheese.

Finally add 3 more corn tortillas on top to evenly cover the veggies and beans, then top with remaining enchilada sauce and 1 cup cheese.

Chipotle Black Bean Roasted Veggie Enchilada Casserole