tex mex casserole

<em>This dump-and-bake Southwestern Black Bean Casserole is full of veggies and flavor with minimal hands-on time in the kitchen! Quick, easy, and plant-based.</em>

Southwestern Black Bean Casserole

(415 ml) low-sodium vegetable broth (homemade

(~ 250 g) chunky salsa

nutritional yeast

red bell pepper, diced

green bell pepper, diced

yellow onion, diced

(510 g) canned black beans, drained and rinsed; about 2 3/4 cups

brown rice

cilantro leaves, chopped

Optional toppings: Chipotle Mayo, avocado, fresh tomatoes

Preheat the oven to 400F. Mix the vegetable broth, salsa, and nutritional yeast together in a medium pot and bring to a boil over high heat. 

While the liquid is heating up, spread peppers and onion evenly across a 9×13″ pan or casserole dish. Sprinkle the black beans over the veggies, then add the uncooked rice on top.

Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.

Remove from the oven and top with fresh cilantro, avocado, and chipotle mayo (or serve as desired). Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Yay!  I love your dump and bake recipes!  I make them all the time for my family!

This is by far my now quarantine go-to!  And so delcious!!  I zhoozed it up with olives &amp; vegan cheese -- tonight gonna throw in a bag of corn just for fun :)  Thanks so much!!!

your email came in just as i was about to decide what to make for lunch. and this seemed easy enough. i had all ingredients except for the chunky salsa so i used the tomatillo salsa i had. the taste is wonderful! every bite better than the last according to my partner. the ingredients can't describe how good this is. for the chipotle mayo i used vegan mayo with chipotle in adobe sauce and lime, also worked perfect.

I love your dump and bake recipes! They are so easy for me to throw together for meal prep with my busy school schedule.  Just made this the second I saw it and I am not disappointed!

This was so easy to make and it turned out absolutely delicious! Definitely going to be making this again soon. Thanks for the recipe :)

This was so easy to make and so delicious! Can't wait to bring to work for lunch this week :)

Just made this casserole and it smelled delicious while it was in the oven- and the flavor was even better! Thank you for such a a quick, easy, tasty and nutritious breakfast that will definitely be going into my meal prep rotation!

I wanted to give some reassurance that this absolutely works! Personally when I put in the liquid it all went to the bottom and my rice, which I added last, stayed on top mostly untouched, so I gently pushed the top layer down a bit just to make sure all rice seemed mostly in contact with liquid. This may be made easier by just adding the rice before the beans, but either way don't fret if you have to mix things to make sure it's all submerged. I used a can of diced tomatoes instead of salsa bc that's what I had, I also added a can of corn, and I used my homemade yogurt for Chipotle "sour cream" in lieu of mayo and it was perfect!! I did "Veganuary" with my partner and we enjoyed it so much that we've decided to stay generally plant-based, and recipes like these make it so so easy. Can't wait to try the next one!

So good and so easy! This recipe would be perfect for quick meal prep. I ended up using frozen peppers since that is what I already had at home and it worked out perfectly. I topped mine with the Trader Joe's Fiesta Dip and pico de gallo.

This is a yummy recipe and very easy to follow but not sure what I done wrong! I needed to add a little bit more liquid as my rice wasn’t cooked. Well some was and some wasn’t ???? so I added a bit more liquid and returned to the oven. After about 20 minutes and a little stir it was fine! Could be the chef, the oven or the rice ???? who knows?!?

Omg this was so awesome and soooo easy. I love a dimp and cook casserole!
I topped it w a cashew/sour cream..diced tomatoes..green onions &amp; sliced olives. 
  I could eat this daily!!
Thx,
Linda

WHOLEY BEAN CASSEROLE GUACAMOLEY.  I am in awe.  So freaking delicious.  The combo of the chipotle mayo and cilantro was the cherry on top.  I will definitely be making this again!!! Being a 22 year old in an apartment with little space and time, this was budget friendly, time friendly &amp; space friendly! 
I used sushi brown rice, and was happy to find that the recipe was easily adjusted.  I also ended up adding extra broth by accident since I didn't want to do the math when using the Better than Bouillon veggie broth paste, so I just let it cook a little longer and stirred occasionally! :) 20/10 would recommend.

I tried this and I loved it! But I wanted to know how would I make this in the instant pot?

This recipe was awesome. I ate it with sliced avocado and a homemade cheesy walnut sauce.  I also added some corn. Thanks for your great recipe creations!

I make some variation of this pretty often, with whatever I have on hand, and you can absolutely sub white rice! Just use about 1.25 cups liquid, and take the temp down to 350-375 F depending on how hot your oven runs. I use 375. Cook for 45 minutes instead of 60. I also love cutting this recipe in half, cause I only have myself to cook for.... Really great way to use up any leftover veg, too.

Just made this Caitlin, turned out fantastic! Thank you for this easy, healthy and delicious option.

I love this recipe! I normally toss a zucchini in it as well. My whole family will eat it without anyone fussing!!

This recipe is easy to follow and a a good cheap meal.  I think I would add salt if I made it again.

I was going to make mexican lasagna, which I love, but it does have a bit more prep than I was feeling tonight. I stumbled on your recipe and made it even easier by using a frozen pepper and onion mixture. I also added frozen corn. Because of the cold ingredients, I did find it necessary to cook about 15 minutes longer to get the rice to fully absorb the liquid. So impressed with how easy and tasty. Thank you.

delicious! for anyone out there worried about substitutions, I always cook this with little variations. I usually do Spanish rice as I love the flavor, and I reduce the cook time down to 45 minutes uncovered. I don't use a casserole dish so I'm not sure how the dimensions also change the cook time. one thing I've done to make sure that the rice cooks through all the way is to place the rice layer towards the bottom underneath the beans. I also use pinto beans instead, and add more peppers. Overall, making changes seems to work out fine as long as you watch it and compensate when things don't work perfectly!

Hi Caitlin,

This recipe was wonderful! So easy, quick and delish. I used one can of black beans and one can of pinto beans. We don't care for cilantro, so I left it out. Individually we added gauc, kitehill sour cream, and tortilla chips. A complete dinner, thank you!!

Wanted to let you know that I halved the ingredients and used a smaller pan.  It worked perfectly!  Thank you for a wonderful recipe.

Home run, Caitlin! My family loves this recipe! The second time I wanted to make it I didn't have peppers, so I used zucchini instead. I also added frozen corn like I saw others did in the comments, but I added it to the broth and salsa mix so it wouldn't change the temp of the assembled dish or the cooking time. Worked out great! 
Thanks for another amazing recipe! My 6 year old and I love watching your videos and trying out new recipes. You're part of our homeschooling curriculum. ???? 
Love ya sister!

Delicious!  Great flavors and very easy to make.  I used one can of black beans and one can of pinto beans.  Next time I'll try the zucchini and corn recommendations.  I'm definitely adding this recipe to my regular rotation.

A healthy vegetarian tex-mex casserole loaded with vegetables and legumes. Packed with flavor, it is perfect for the whole family.&nbsp;

Late Summer Vegetarian Tex-Mex Casserole

brown rice, (dry)

olive oil

yellow onion, (diced)

garlic, (minced)

zucchini, (diced)

baby eggplant, (diced)

poblano pepper (or bell pepper), (seeded and diced)

jalapeno pepper, (seeded and diced (optional))

tomatoes, (diced)

corn, (frozen

(540 milliliters) black beans, (drained and rinsed)

(156 milliliters) tomato paste

chili powder + 1 teaspoon

cumin, (ground)

smoked paprika

fine grain sea salt

cheddar cheese (or vegan cheese)

Avocado

Green onion, (sliced)

Cilantro, (chopped)

Cook rice according to package instruction.

Preheat oven to 350F.

In a large skillet, heat oil over medium heat. Add onion and garlic and cook until fragrant, about 5 minutes. Stir in paprika, cumin, chili powder and salt and cook for one more minute.

Add the zucchini, eggplant, poblano and jalapeno pepper. Cook for 15 minutes, stirring a few times.

Add the corn, black beans, tomatoes and tomato paste. Cook for another 5 minutes. Stir in the cooked rice.

Transfer to a 9x13 inch casserole dish. Sprinkle with cheese. Cover with aluminum foil and cook for 15 minutes. Remove cover and cook another 5 minutes. Leave a few minutes under broil if desired until lightly golden. Serve with desired toppings.

We love a good casserole﻿ and this chicken enchilada casserole recipe certainly doesn't disappoint. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish. 

Chicken Enchilada Casserole

onion,

bell pepper, chopped

garlic,

black beans,

can corn, drained

c. cooked, shredded chicken

green chilis

enchilada sauce

corn tortillas

c. shredded cheddar

c. shredded Monterey jack

Sour cream,

cilantro,

avocado,

We used shredded chicken from the crockpot and a green enchilada sauce. 👌 Delicious and is true to the 10 servings.

Made this last night.  Big hit! I left out the beans and corn as my husband is on a low carb diet.  I used two orange peppers, a large onion and four chopped tomatoes.  I also used low carb flour tortillas and light sharp cheddar cheese.   It was a terrific use of leftover chicken.  Since it was for just the two of us, I only made two layers but stuck to the quantities for the filling.  We added avocado and greek yogurt upon serving.  Will be making this again! Delicious!

gonna master this one... 

I think I messed up (presentation anyway), but it tastes delish...!

Made this for the family and didn’t have enough soft tortillas so used hard shell corn tortillas for bottom layer and I pre-fried the soft tortillas a bit. The tortillas were nice and firm and not soggy. Def worth the extra step. Couldn’t even tell I used hard shell on the bottom. Everyone liked it except I would have added more seasoning...maybe taco. But definitely a keeper!

Very delicious! Definitely saving this recipe

My family did not like this recipe. The corn made it too sweet and the beans didn't belong.

Turned out really good and easy to make! Fed my entire family of 5 with leftovers :)

This recipe is so delicious and versatile! I like big, bold flavor, so I doubled the chilies and the garlic. This made perfect use of my leftover rotisserie chicken! My only note to others trying this is to remember to salt your chicken mixture to taste before you build your casserole :)

That was great.  even i can make that.  

navybum

I used leftover thanksgiving smoked Turkey instead of chicken.

I made this as part of this week’s meal prep. I cut the recipe in half, though, because I’m feeding just myself and knew 10 servings would be way too many. 

This is a very good casserole!  I’m going to play with it and see what changes I can come up with but I think it’s a great base recipe. 

I’ll probably make this again next week but meatless. I think with added liquid, perhaps stewed tomatoes or Rotel and vegetable broth, it would make an excellent soup.

This southwest black bean casserole is made with ground turkey, black beans, peppers, and cheese. Healthier comfort food!

Southwest Black Bean Casserole

lb. turkey

chopped onion

jalapeno pepper, seeds and ribs removed, diced

red pepper, chopped

tsp salt

tsp cumin

red pepper

garlic cloves,

chicken broth

black beans, rinsed and drained

tomatoes

bacon

(2 oz) shredded Monterey Jack cheese

green onions

Heat a large nonstick skillet over medium-high heat. Add ground turkey and a handful of the onions to the pan, sauteing until meat is browned. Remove turkey and set aside.

Coat pan with cooking spray. Add onion, pepper, and jalapeno, sauteing for 4 minutes and stirring occasionally. Add salt, cumin, red pepper, and garlic. Saute for 1 minute, stirring constantly (I added a tablespoon or two of water to keep things from sticking in the pan.)

Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with turkey, bacon, tomato, and cheese. Bake at 425F for 30 minutes or until lightly browned. Top with green onions and let cool for at least 10 minutes (otherwise it will be too runny).

Serve with sour cream, tortilla chips, on tacos, on a salad, or just eat it plain!

I just finished lunch and am stuffed but your casserole makes me hungry again! What beautiful photos - esp of something like a casserole that doesn't usually turn out "pretty" - I love southwestern flavors - healthy + comfort...this is a winner in my book!

I made this tonight and loved it! Definitely a keeper. I can't wait to try another recipe.

This Tex Mex Rice Casserole makes for a delicious one-pan meal your whole family will love! It’s family-friendly, budget-friendly, gluten-free, packed with simple and easily modifiable ingredients! Also perfect for meal prep. Gluten-free nutfree soyfree

Vegan Tex Mex Rice Casserole

onion

½ cup of chopped red bell pepper

green pepper

cumin

salt

bay leaves

dried red lentils (or split red lentils

black beans

chili powder

chipotle pepper flakes

red pepper flakes (omit if you want less heat)

black pepper

garlic powder

onion powder

oregano

hot sauce

can of diced tomato

salt (, less

water broth (2 cups if the tomatoes

vegan cheddar cheese

jalapeno

Cilantro, (green onion and lemon juice

tortilla chips

In a 9x11 or similar sized baking dish brush the 1 teaspoon oil on the baking dish then add the onion, bell peppers, cumin, bay leaves and salt. Mix well then drizzle the remaining oil on top and mix lightly again.

Then bake at 400F (205C) for 9-12 minutes or until mixture is starting to get golden.

Remove the dish from the oven then add in the spices and tomatoes and mix in, then add the rest of the ingredients, drained rice and mix really well with the spatula. Cover with foil or parchment or a clean baking dish and put it back to bake for 30-35 minutes.

Remove from the oven, take off the sheet or the foil. Fluff the rice a little bit then top it with cheese, pickled jalapeno and put back in oven for the cheese to melt. You can also add some fresh jalapeño or serrano pepper slices. Broil it for 2-3 minutes until the cheese has melted.

Then take it out of the oven, garnish with cilantro, green onion, lime juice and serve.

Serve as it is or you can serve it with salsa or guacamole and some tortilla chips

This keto taco casserole is the perfect Taco Tuesday recipe. It features ground beef, cauliflower rice, and cheesy salsa, for a taco keto casserole that gives you all the Tex-Mex flavors, minus all the carbs!

Keto Taco Casserole (Ground Beef)

beef

(12 ounces) packages of frozen cauliflower rice cooked (24 ounces)

lime juice

cilantro

cumin powder

sea salt

chipotle pepper powder

green bell pepper, chopped

jalapeño sliced (optional)

Mexican blend cheese

(10 ounces) can of diced tomatoes and green chilies undrained

tomato sauce

Mexican crema

Mexican blend cheese cheddar cheese

heavy cream

onions

Hass avocado, sliced (optional)

Cook the 24 ounces of frozen cauliflower rice...

Cook the 24 ounces of frozen cauliflower rice in the microwave according to the instructions on the bag and place it in a small bowl. Set it aside. If frozen cauliflower rice is not an option for you, you can make our recipe for cilantro lime cauliflower rice.

In a large bowl combine the cooked cauliflower...

In a large bowl combine the cooked cauliflower rice with the lime juice and the chopped cilantro. Spread the cilantro lime cauliflower rice evenly onto a 9x13 greased baking dish.

Over medium-high heat in a large skillet brown...

Over medium-high heat in a large skillet brown the ground beef. Break up the meat and sprinkle the baking soda and seasonings. If you opt to tenderize the ground beef with baking soda it will need to sit for about 15 minutes before cooking the meat. Cook the meat until brown being sure to break it into pieces with a spatula until cooked. Set the ground beef aside in a large bowl and cook the chopped onion and bell peppers in the same skillet you browned the meat.

Preheat the oven to 350 degrees F.

Next, add the cooked taco meat on top...

Next, add the cooked taco meat on top of the cauliflower rice being sure to distribute the meat evenly.

Prepare the cheesy salsa; instructions are below.

Then spread the cheese sauce over the surface...

Then spread the cheese sauce over the surface of the taco casserole.

Next, sprinkle 2 cups of the shredded cheese...

Next, sprinkle 2 cups of the shredded cheese over the surface of the taco casserole. If adding the raw jalapeños, evenly distribute them over the casserole. Next, sprinkle the remaining 1/4 cup of shredded cheese on top of the casserole.

Bake in the preheated 350-degree oven for 35-40...

Bake in the preheated 350-degree oven for 35-40 minutes until the casserole is hot and bubbly and the top is golden brown.

Garnish with fresh chopped cilantro, avocado slices, and...

Garnish with fresh chopped cilantro, avocado slices, and green onions.

Store leftovers in the refrigerator for up to...

Store leftovers in the refrigerator for up to 3 days or freeze in an airtight container for up to 1 month.

In a small pot, mix together until fully...

In a small pot, mix together until fully combined the tomato sauce, diced can of tomatoes with green chilies, heavy cream or sour cream thinned with heavy cream, and spices. Cook on medium heat and gradually add 1 1/2 cups of shredded cheese.

Stir the sauce until the cheese melts and...

Stir the sauce until the cheese melts and is fully incorporated. Set it aside.

https://mediavine-res.cloudinary.com/video/upload/rdstbhhaqr4pjikgchbn.mp4

This keto taco casserole delivers all of the flavors of ground meat tacos, minus all the carbs! An easy, delicious low-carb taco casserole! At 7 net carbs per serving, it's a low-carb taco casserole recipe that allows you to enjoy Mexican flavors guilt-free!

Keto Taco Ground Beef Casserole

This Tex-Mex Tuna Noodle Casserole is bursting with flavor, packed with veggies, and can be made in a skillet so you use fewer dishes. Using frozen egg noodles makes this recipe taste homemade without all of the work!

Top 10 tex mex casserole recipes from across the web

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Top Tags

Southwestern Black Bean Casserole

Late Summer Vegetarian Tex-Mex Cass...

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Southwest Black Bean Casserole

Vegan Tex Mex Rice Casserole

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Top 10 tex mex casserole recipes from across the web

The most viewed tex mex casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southwestern Black Bean Casserole

Late Summer Vegetarian Tex-Mex Cass...

Chicken Enchilada Casserole

Southwest Black Bean Casserole

Vegan Tex Mex Rice Casserole

Keto Taco Casserole (Ground Beef)

Tex Mex Tuna Noodle Casserole

Low-Carb Tex-Mex Casserole

Tex Mex Casserole

Tex Mex Casserole with Ground Beef ...

The most viewed tex mex casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine