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Roasted Vegetable Enchilada Casserole Recipe

Name: Roasted Vegetable Enchilada Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 3
Ingredients: 1 red pepper; 1 yellow pepper; 1 small ((or 1/2 large) courgette (zucchini)); 100 g (~ 3 1/2 oz) mushrooms (~ 6 medium mushrooms); 1 Tbsp oil; 250 ml (~ 1 cup) enchilada sauce (shop-bought or homemade); 400 g tin black beans, (drained (240g, or ~ 1 1/4 cups, when drained)); 4 small flour tortillas, (cut into bitesized pieces); 75 g cheddar cheese, (grated (~ 3/4 cup when grated)); Fresh coriander ((cilantro), to garnish)

Easy Cheesy Vegetarian

This enchilada casserole tastes like my favourite vegetarian enchiladas, but only takes 15 minutes of effort - no rolling or layering! The perfect veggie-packed comfort food.

Ingredients

1 red pepper

1 yellow pepper

1 small ((or 1/2 large) courgette (zucchini))

100 g (~ 3 1/2 oz) mushrooms (~ 6 medium mushrooms)

1 Tbsp oil

250 ml (~ 1 cup) enchilada sauce (shop-bought or homemade)

400 g tin black beans, (drained (240g, or ~ 1 1/4 cups, when drained))

4 small flour tortillas, (cut into bitesized pieces)

75 g cheddar cheese, (grated (~ 3/4 cup when grated))

Fresh coriander ((cilantro), to garnish)

Method

Cut the vegetables into chunky dice, and toss them in a little oil. Place them in a baking dish (mine measured approximately 10 x 7 inches), and roast at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, stirring halfway, until the vegetables are fairly soft.

If you're using homemade enchilada sauce, prepare it while the vegetables are roasting. You can see my full enchilada sauce recipe here. Shop-bought sauce is also fine to use.

When the vegetables are fairly soft, add the enchilada sauce, tinned black beans, and the pieces of tortilla. Mix well until everything is coated in the sauce.

Sprinkle with some grated cheese, and return to the oven for a further 15 minutes, or until the cheese is crispy and the sauce is hot and bubbly. Garnish with fresh coriander (cilantro), if desired.

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