Grilled Veggie Enchilada Casseroles Recipe

Prepare vegetables

Preheat the oven to 425°F (220°C). Trim ends of zucchini and slice into 1/4-inch half-moons. Core and seed the bell peppers, then cut into 1/2-inch strips. Peel and cut the red onion into 1/2-inch wedges. If using fresh corn, shuck and rinse ears and cut kernels off the cob. If using frozen, thaw and pat dry. Clean and quarter mushrooms.

Season and roast

In a large bowl, toss zucchini, peppers, onion, corn kernels and mushrooms with 3 tbsp olive oil, smoked paprika, ground cumin, garlic powder, 1 tsp salt and 1/2 tsp black pepper until evenly coated. Spread the vegetables in a single layer on a rimmed baking sheet (use two sheets if needed). Roast for 18–22 minutes, turning once halfway, until vegetables are tender and slightly charred at edges.

Optional grill finish

For extra smoky flavor, heat a grill or grill pan to medium-high while vegetables roast. After roasting, transfer vegetables in batches to the hot grill for 1–2 minutes per side to get additional char marks. Remove and let cool slightly. Roughly chop any large pieces so filling is bite-sized (about 1/2-inch pieces).

Make the bean mixture

In a medium bowl, combine drained black beans and pinto beans. Lightly mash about one-third of the beans with the back of a spoon to create texture that helps bind the filling. Fold in the roasted/grilled vegetables (cooled slightly), fire-roasted diced tomatoes, and 1/4 cup of the enchilada sauce.

Season the filling

Stir in minced chipotle in adobo (1 tsp), chopped cilantro, lime juice and 1/2 tsp salt. Taste and adjust seasoning — add more chipotle for heat or a pinch of sugar if the tomatoes are very tart. The filling should be moist but not soupy.

Prepare remaining sauce

Reserve the remaining 1 3/4 cups enchilada sauce to spoon over assembled casseroles and to layer between tortillas.

Preheat oven and prep tortillas

Preheat oven to 375°F (190°C). Lightly warm the corn tortillas to make them pliable: wrap in a damp paper towel and microwave for 30–40 seconds or heat briefly on a skillet with 1 tsp oil, about 20 seconds per side.

Assemble individual casseroles

Lightly oil four 8x5-inch (or similar individual) oven-safe ramekins or a single 9x13-inch baking dish. To make individual casseroles (serves 4), place 1 tortilla in the bottom of each ramekin. Spoon about 1/3 cup enchilada sauce over the tortilla, then add about 3/4 cup of the veggie-bean filling, and sprinkle 2 tbsp shredded cheese. Add a second tortilla, another 1/3 cup sauce, another 3/4 cup filling, and top with 2–3 tbsp cheese. For a 9x13 dish, layer tortillas and filling in two layers: start with a thin layer of sauce, then 6 tortillas (slightly overlapping), half the filling, 1 cup cheese, repeat with remaining tortillas, filling and finish with cheese.

Top with sauce and cheese

Spoon remaining enchilada sauce over the assembled casseroles so the top is evenly coated (about 1/2–3/4 cup for individuals, more for a 9x13). Sprinkle evenly with the remaining shredded cheese and crumble queso fresco over the top if using.

Bake

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until sauce is bubbling and cheese is melted and golden at the edges. If you prefer a browned top, broil on high for 1–2 minutes watching carefully to avoid burning.

Finish

Remove casseroles from oven and let rest for 5 minutes. Meanwhile, slice the avocado and toss with a little lime if desired. Dollop 1–2 tbsp sour cream or crema on each serving, add sliced avocado, a sprinkle of fresh cilantro leaves and pickled jalapeños if using. Serve with lime wedges on the side.

Leftovers: Cool completely, cover and refrigerate up to 3 days. Reheat individual portions in a 350°F (175°C) oven for 10–12 minutes or microwave until warm.