Chipotle Black Bean Roasted Veggie Enchilada Casserole

ambitiouskitchen.com

Chrissy

subheading: 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

subheading: For the chipotle enchilada sauce:

1 (15 oz can) tomato sauce

2 garlic cloves, minced

2 tablespoons chili powder* (I used McCormick chili powder - please read the notes section on this)

1 teaspoon cumin

2 chipotle peppers in adobo sauce (from the can)

⅔ cup any milk of choice (we love almond or cashew)

subheading: For the layers:

1 (15 oz) can black beans, rinsed and drained

2 cups shredded monterey jack cheese, divided

9 corn tortillas

subheading: To garnish:

Diced avocado, jalapenos and cilantro

Directions at ambitiouskitchen.com

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