Recipe: Roasted Veggie and Black Bean Enchilada Bake

October 10, 2025Recipes

We swapped the rolled-up enchiladas for this Roasted Veggie and Black Bean Enchilada Bake that is easy to assemble and packed with layers of flavor.  From the sweetness of the roasted veggies to the rich homemade sauce with just the right amount of spice, this dish is hearty, cozy, and loaded with plant-based nutrients.

The more colorful veggies in a dish, the greater the benefit!  Black beans are also a highly nutritious component in this dish, providing protein, fiber, magnesium, iron, and folate.  Even the dark skin on the beans indicates a high antioxidant content, which protects cells from damage.  We guarantee the steps of roasting the veggies and whipping up your own sauce (which is so easy and much tastier than the premade sauces) are 100% worth it.  You’ll know from the aromas that drift through your kitchen as it bakes!

Roasted Veggie and Black Bean Enchilada Bake

Serves 6

Ingredients

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 mushrooms
• 1 medium zucchini, quartered
• 1 Tbsp olive or avocado oil
• 3 cloves garlic, minced
• 1/2 tsp salt

Enchilada sauce:

• 1 (15 oz can) tomato sauce
• 2 Tbsp mild chili powder
• 1/4 tsp garlic powder
• 1 jalapeño, ribs and seeds removed
• 1/2 small yellow onion or 1 shallot
• 2/3 C water
• 1/4 tsp salt

Enchilada layers:

• 1 (15 oz) can black beans, rinsed and drained
• 2 cups shredded Monterey jack cheese, divided
• 9 corn or 6 flour (fajita size) tortillas

To serve (optional): diced avocado, jalapeño, sour cream, cilantro

Directions

1. Preheat oven to 400 degrees F. Divide diced bell pepper, diced onion, mushrooms, and quartered zucchini between two baking sheets.
2. Drizzle veggies with olive oil and toss garlic on top. Generously toss with your hands to coat the veggies in the oil and garlic.
3. Roast vegetables for 20-25 minutes.  While the veggies are roasting, prepare the enchilada sauce
4. In the bowl of a food processor or a blender cup, add the tomato sauce, chili powder, garlic powder, jalapeño, onion/shallot, water, and salt.  Process for 30 seconds or until smooth.
5. Reduce the oven temperature to 375 degrees F.
6. Grease a 9×13-inch baking pan with nonstick cooking spray.
7. When veggies are done roasting, remove the sheets from the oven.
8. To the bottom of the 9×13 pan, add 1/2 cup enchilada sauce and spread it out evenly. Place 3 corn or 2 flour tortillas over the sauce. You may need to cut one tortilla in half to create a single layer.
9. Next, add 1/2 of the roasted veggies and 1/2 of the black beans to the tortillas.
10. Then drizzle 1/2 cup of enchilada sauce on top, followed by 1/2 cup of shredded cheese.
11. Repeat the layers again, starting with the 3 corn/2 flour tortillas, remaining veggies and beans, 1/2 cup enchilada sauce, and 1/2 cup cheese.
12. Finally, add 3 corn/2 flour tortillas on top to evenly cover the veggies and beans; sprinkle with 1 cup cheese.
13. Loosely cover with foil (to prevent tortillas and cheese from over-browning) and bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbly.