Super easy and healthy summer veggie black bean enchilada casserole filled with the freshest summer veggies and a homemade enchilada sauce. Comes together quickly and makes great leftovers.
You guys know how much I struggle with chronic insomnia and I finally found something that works. Somethings, rather. Ever since I’ve been ritually taking natural calm in the morning and evening and a big ol’ scoop of ashwagandha mixed in water and juice in the evenings, I’ve been sleeping like a rock and waking up refreshed.
Bonus from the natural calm is my muscles are rarely sore/tight anymore even after exercise… so yay!
PS, I linked to both. They aren’t affiliate links. I won’t earn a commission if you buy them. But it’s been super helpful for me and if you’re struggling, they might be for you, too! I’m not a doctor so do your own research and maybe ask your doc first but it’s been a game changer for me. Also, I found amazon a lot more expensive for the ashwagandha powder. The same bag was only $11 at my local health food store so maybe try and find it in your local store, too.
ON TO THE ENCHILADAS!
Summer veggie black bean enchilada casserole, to be exact.
I’m all over the summer veggies right now, guys. It’s partly because when things are in season at the market, it’s super cheap and it’s also because in season anything tastes amazing. We know this to be true.
So then you must know that this enchilada casserole tastes amazing as well. I just looooove how the doughy tortillas soak up a bunch of the sauce while still leaving the casserole saucay and then cheese mingles with everything to make this one big doughy saucy love fest in a dish.
Side note: have you ever made your own tortillas? Because what a game changer. I’m not saying you have to make your own to make this casserole. Go ahead, buy them, but try not to go the Old El Paso route and get the best ones you can find. I used to buy them from a local taco place that makes their own but since I nolonger live near there, I’ve been without and not loving tacos at home ever since.
Enter: homemade tortillas. SO EASY and SOOOO GOOOOD. Soft, fresh doughy perfection that tastes mind blowingly good. Like, so freaking good. I’ll link to the recipe I used below but I made a couple of adjustments. I should probably just post a step-by-step for homemade tortillas so you have it right here…
Anywho, if you go the buying the tortillas route, you’re definitely going to save yourself some time but it’ll less fun to make and a little less from scratch. Whatevs. It’s summer. You’ve got summering to do, right?
All you’re going to have to do is saute some veggies, shred some cheese, make the 5 minute sauce and layer it all up and bake. The sauce was a combination of a couple of different enchilada sauce recipes from Lindsay and Kate. I’ve made Kate’s a few times and while I think the flavor is great (really, it’s awesome!), I didn’t love all the oil and flour and really wanted to use actual tomatoes instead of tomato paste. Then I found Lindsay’s super quick blender enchilada sauce but I didn’t love that the onion, garlic and spices all went in the blender raw. Raw spices are no bueno for me. There was also way more spices than I wanted.
So the two sauces got together and had a baby. I sauteed the onion, garlic jalapeno and the spice ratios I settled on in some olive oil then added that to the blender with the canned whole tomatoes. Blended it all up and had my fav. enchilada sauce in 5 minutes.
The veggies take about 10 minutes of sauteeing to be soft and ready for the casserole and then it’s just a matter of layering it all up lasagna style.
It bakes for only 30ish minutes. 35-40 if you’ve made it ahead of time and left it in the fridge and then a 5-10 minute rest before you cut in to it. Total hands off time where you can be outside, sippin’ that sweet, sweet adult juice enjoying these summer evenings while the smell of summer veggie black bean enchiladas fill your house.
Adult juice can be whatever you fancy. Wine (my preference), cider, beer, or a margarita ’cause it’s Mexican nighttt. Even though this is so not authentic in the slightest. It’s Ontario Mexican. How’s that?
Also for my Ontarians (is that what we’re called?) have you tried Bodacious smooth red? I feel like I push it on everybody. It’s cheap, like $10 which is cheap for us Canadians, semi local (it’s a canadian-international blend), fruity yet not very sweet, smooth and doesn’t leave you with the ‘oh I had wine last night’ feeling. You know what feeling I’m talking about. Not a hangover, just…. you know you were drinking wine.
Okay that’s all for today. I’m not so great with the transitions this morning, apparently.
Cheers! Happy Weekend!
- 12 flour tortillas... about 10 inches
- 1 batch homemade enchilada sauce (below)
- 3-4 cups shredded cheddar or mexican blend cheese
- 1 tbsp olive oil
- 1 large zucchini, diced
- 2 bell peppers, cored and diced
- 4-5 big handfuls of baby spinach
- salt, to taste
- 1 13.5 ounce can black beans
- Echilada sauce:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 jalapeno, deseeded, diced
- 2 TBSP chili powder
- 2.5 tsp cumin
- 1 tsp garlic powder
- 1 tsp oregano
- ½-3/4 tsp salt (used ¾)
- ⅛ tsp ground cinnamon
- fresh black pepper
- 1 28 ounce can of whole tomatoes
- a squeeze of fresh lime juice
- Preheat oven to 350F
- Heal olive oil in a large skillet over medium-high heat. Add the zucchini and bell peppers along with a good pinch of salt. Cook, stirring frequently until the veggies are tender but not mushy. Add the spinach and continue cooking/stirring until just wilted. Stir in the black beans.
- Add salt, to taste. Remove veggies from skillet to a bowl and set aside.
- For the sauce:
- Heat the olive oil in the same skillet used for the veggies. Once hot, add the onion and jalapeno. Saute for 2-3 mins or until the onion is soft. Add the garlic and all the spices. Continue to cook for 1 more minute or until the spices are fragrant. Careful not to burn the spices or garlic.
- Add onion mixture to a blender along with the can of tomatoes and blend on high until smooth. Add a good squeeze of lime juice and adjust salt/pepper to taste.
- Assemble the casserole:
- Add a layer of sauce to a 9x13inch dish OR two smaller 8x8inch dishes like I did. Add a layer of tortillas (you'll need to rip them to fit properly) then some veggies, cheese and more sauce.
- Repeat layers until all the tortillas, veggies, cheese and sauce are used. Finishing with a layer of sauce/cheese on top.
- Bake for 30-35 minutes or until hot and bubbly. Let rest for 10 minutes before slicing and serving.
- Serve with sour cream/greek yogurt, green onions, salsa, guac, whatever you fancy.
Here’s the recipe I used for my tortillas. I used olive oil instead of vegetable oil and I gave the dough a 45 minute rest. I didn’t roll them out paper thin so that they’d be really doughy. They were perfect.
Make these next!