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Roasted Vegetable Enchilada Casserole Recipe

Roasted Vegetable Enchilada Casserole recipe
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

1
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.
2
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.
3
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.
4
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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