Veggie Enchilada Casserole




Yield 4


1 Red Onion, diced

1 Zucchini, diced

1 Red Bell Pepper, diced

1  15.5 oz. Can Pinto Beans, drained and rinsed

1  15.5 oz Can Black Beans, drained and rinsed

1.5 cups shredded monterey jack cheese

1 cup chopped cilantro

1 1/4 cup enchilada sauce ( I used Las Palmas brand this time and loved the flavor of it- can be found at most Walmart's & Target)

2 teaspoons garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon paprika

1 1/2 Tbsp oil

Garnish with: Avocado, Pico de Gallo, Sour Cream


  1. On a parchment lined baking sheet, arrange zucchini, onion and peppers. Drizzle with oil, salt, pepper, paprika, and broil on low for about 10-12 minutes until veggies are slightly charred. 
  2. Remove veggies from oven and transfer to oven safe baking dish.
  3. Add beans, cilantro, enchilada sauce, remaining spices and 1 cup of shredded cheese to veggies and stir to combine well.
  4. Top with remaining cheese and bake for 15 minutes at 375 degrees.
  5. Serve hot with toppings like: sliced jalapeños, pico de gallo, avocado, sour cream, and crushed tortilla chips!

Recipe by The Chutney Life at