Roasted Vegetable & Black Bean Mole Enchilada Casserole

My husband is the type that could eat Mexican food for breakfast, lunch and dinner every single day.  We don’t do this (sorry hubby).

RoastedVegetableBlackBeanMoleCasserole

However, being the loving wife that I am, I try to cook a lot of Mexican dishes to please his palette.  Tacos are fun but don’t make for the easiest leftovers, and since our lunches depend on leftovers, I like to cook things that can be easily transformed into lunch portions.

RoastedVegetableBlackBeanMoleCasseroleRoastedVegetableBlackBeanMoleCasserole

RoastedVegetableBlackBeanMoleCasseroleRoastedVegetableBlackBeanMoleCasserole

This casserole is kind of like a Mexican lasagna.  The roasted vegetables are the “meat”, the black bean mole is the sauce, and the tortillas layered in between all this tastiness  are the noodles.

RoastedVegetableBlackBeanMoleCasseroleRoastedVegetableBlackBeanMoleCasserole

It’s very versatile, you can use pretty much whatever vegetables you like.  And if you want to make it vegan, either leave out, or substitute the cheese with a vegan version (like Daiya Shreds).

RoastedVegetableBlackBeanMoleCasserole

And I just love the black bean mole sauce…chocolate for dinner? Yes please!  If you didn’t know it already, a real authentic Mexican mole sauce is made with cocoa.  So even though it wouldn’t be totally out of character for me to add chocolate to my dinner, I unfortunately can’t take the credit for coming up with this idea on my own.

RoastedVegetableBlackBeanMoleCasseroleRoastedVegetableBlackBeanMoleCasserole

Roasted Vegetable & Black Bean Mole Enchilada Casserole             

Ingredients

  • 8 Soft Corn Tortillas
  • 2 TBSP Olive Oil, divided
  • 2 large Cloves of Garlic, minced
  • 1 small Yellow Onion, diced
  • 1 Red Pepper, stems and seeds removed & diced
  • 1 Green Pepper, stems and seeds removed & diced
  • 1 cup Frozen Corn, thawed
  • 4 TBSP Homemade Taco Seasoning, divided
  • 1 15oz can Black Beans (with their liquid)
  • 1 6oz can of Tomato Paste
  • 2 TBSP Cocoa Powder
  • 1 TBSP Fresh Lime Juice
  • 2 cups Shredded Mexican Cheese
  • Salt & Pepper
  • Fresh Cilantro

Directions

Preheat your oven to 350°F.  Toss the red pepper, green pepper and corn with 1 TBSP of the olive oil and 2 TBSP of the taco seasoning in a baking dish.  Roast in the oven for about 15 minutes.

In the meantime, heat the remaining olive oil in a medium saucepan over medium-high heat.  Add the diced onion and cook for about 10 minutes, until translucent.  Add the garlic and cook an additional 2 minutes.  Add the tomato paste, stir to incorporate, and then add the black beans with their liquid along with the remaining 2 TBSP of taco seasoning and the cocoa powder.  Stir and cook until heated through then remove from heat and let cool.  Add to the bowl of a food processor and blend until smooth.

Spray a 13” x 9” baking dish with cooking spray.  Start by spreading a layer of the black bean sauce on the bottom.  Top with tortillas, then layer on the roasted vegetable mix and sprinkle with cheese.  Continue this process for 3 more layers until you have used up the ingredients.  Bake for 20-30 minutes or until the cheese starts to brown.

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