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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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