Roasted vegetable enchilada casserole
Every now and then (i.e. most days), I really can’t be bothered to spend too long cooking.
Frozen pizza just isn’t that exciting.
Pesto pasta doesn’t have much nutrition.
A tin of soup isn’t at all tempting.
It’s always a big issue trying to think of something to make that’s quick and easy, but nutritious and delicious at the same time.
Here’s my new solution: roasted vegetable enchilada casserole. I think it will become one of my go-to easy dinner ideas. This enchilada casserole consists of roasted vegetables, black beans, enchilada sauce, tortillas and cheese – all the usual ingredients of your favourite enchiladas, but this version only takes about 15 minutes of effort!
I love making enchiladas, but they can definitely be a little fiddly sometimes. Why does it matter whether the ‘filling’ is actually wrapped in a tortilla, or if it’s underneath it, or on top of it? It all tastes the same once you’re eating it, so why bother faffing around rolling each enchilada up separately? This enchilada casserole has everything all mixed up together, which is why it’s so quick and easy to make – and it’s just as delicious.
One of my favourite things about this recipe is that it only uses one dish – less washing up! Just chop up a few vegetables and stick them in a big baking dish for a while to roast. Then add the black beans, sauce, tortillas and cheese to the same dish, and bake for a while longer to get nice and bubbly.
If you want to cut down on the cooking time, you could always sauté the veg instead of roasting them – it’s quicker, but it will mean one extra pan to wash up, and it’s a bit more effort, so it’s your call.
I used this recipe to use up some tortillas that I’d had in the freezer forever. We often freeze them since we don’t always get through a whole pack in one go. They do freeze quite well, but they’re never quite the same when they’re defrosted, so this enchilada casserole is great to use them up – they don’t need to be perfectly fresh, they don’t need to be soft and rollable. Anything will do.
If you serve this casserole on its own, it’ll feed two hungry people. If you want to have it alongside some salad or rice, it’ll feed more like 4 people. If you’re really hungry, just grab a fork and dig in.
- 1 red pepper, diced
- 1 yellow pepper, diced
- 150g courgette, diced (around half a medium courgette)
- 120g mushrooms, diced
- 2tbsp oil
- 400g tin black beans, drained (240g when drained)
- 300g enchilada sauce (shop-bought or [url href=”https://www.easycheesyvegetarian.com/homemade-red-enchilada-sauce/” target=”_blank”]homemade[/url])
- 2 flour tortillas
- Black pepper
- 50g cheddar cheese, grated
- Toss the diced vegetables in the oil, and lay them out in a large baking dish (it’s better to use a large, shallow one than a smaller, deeper one). Roast in an oven set to 190°C (Gas Mark 5 / 375°F) for half an hour, until soft.
- Add the drained black beans and enchilada sauce. Tear the tortillas into smallish chunks, and add those in too. Season, and mix well (the tortillas will soften up as they mix with the sauce and will become easier to mix in). Top with the grated cheese, and bake for a further 20-25minutes, until the sauce is bubbly and the cheese is crispy.
More enchilada recipes:
Black bean enchiladas with avocado sauce
Veggie enchiladas in jalapeño sour cream sauce
Spinach and black bean enchiladas
Homemade red enchilada sauce
Enchilada stuffed pasta shells
Vegetable enchiladas from Recipe Girl
Vegan enchilada casserole from Oh She Glows