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Chipotle Black Bean Roasted Veggie Enchilada Casserole
Ingredients
- 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
- For the chipotle enchilada sauce:
- 1 (15 oz can) tomato sauce
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 2 chipotle peppers in adobo sauce (from the can)
- 2/3 cup Unsweetened Original Almond Breeze Almondmilk
- For the layers:
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups shredded monterey jack cheese, divided
- 9 corn tortillas
- To garnish:
- Diced avocado, jalapenos and cilantro
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