Vegan Recipe of The Day: Chipotle Black Bean Enchilada Casserole
- jackalhead
- Oct 26, 2017
- 2 min read
Preparation Time: 1 hour
This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.
Ingredients:
Roasted Veggies:
1 tablespoon olive or avocado oil
1 orange bell pepper, diced
1 medium zucchini, quartered
Salt and pepper
1 yellow bell pepper, diced
1 (8 oz) package sliced baby bella mushrooms
1 red onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
Enchilada Sauce
1 teaspoon cumin
1 (15 oz can) tomato sauce
2/3 cup Unsweetened Original Almond Breeze Almond milk
2 tablespoons chili powder
2 chipotle peppers in adobo sauce (from the can)
2 garlic cloves, minced
Layers:
9 corn tortillas
2 cups shredded vegan cheese, divided
1 (15 oz) can black beans, rinsed and drained
Directions:
1. Pre-heat your oven to 400 degrees Fahrenheit. Prepare a large-sized baking sheet with some parchment paper. Lay your quartered zucchini, mushrooms, diced onions, and diced bell peppers out on your baking sheet.
2. Drizzle with olive oil and throw some garlic on top. Hand-toss the veggies to coat them with the garlic and the oil. Roast them for 25 minutes.
3. While your veggies are in the oven roasting, put together your chipotle enchilada sauce. To do this, add your enchilada sauce ingredients into the bowl of a food processor and allow it to process for 30 seconds until it becomes nice and smooth.
4. Lower the heat in your oven to 375 degrees Fahrenheit. Pull out a 9 by 13 inch baking dish and grease it with a nonstick cooking spray. Add 1/2 cup of your enchilada sauce to the pan and spread it out evenly across the bottom. Layer three corn tortillas on top of the sauce. If you need to, feel free to cut one of the tortillas in half to create a single layer. Now add half of your roasted vegetables and half of the black beans to the top of the tortillas. Drizzle 1/2 cup of your enchilada sauce on top of the beans and veggies and then add 1/2 cup of your shredded vegan cheese on top of that.
5. Repeat the above process again, starting with three corn tortillas, the leftover beans and remaining roasted veggies, and finishing up with another half cup of enchilada sauce and a half a cup of vegan cheese.
6. To finish up the layers, add 3 more corn tortillas on top (so a total of 9 now) to evenly cover the beans and roasted veggies, then use the remainder of your enchilada sauce to top off the tortillas. Cover the top layer with one more cup of vegan cheese.
7. Bake the casserole for 25 minutes or until the vegan cheese has melted.
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