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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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