vegetarian mexican casserole

Healthy Vegetarian Mexican Rice and Bean Casserole is easy to make and filled with cheesy goodness, along with brown rice and lots of veggies. This is an easy gluten free &amp; vegetarian casserole for a weeknight dinner or your next party!

Healthy Vegetarian Mexican Casserole with Rice & Beans

tbsp Olive Oil

Red Onion (chopped)

Red Bell Peppers (chopped)

Green Bell Peppers (chopped)

Corn kernels (frozen)

Black Beans (14 ounces, drained and rinsed)

Diced Tomatoes (14 ounces, I used fire-roasted)

Lime juice

Brown Rice (Cooked)

Cheddar Cheese (shredded)

Mexican blend cheese (shredded,

Cilantro (chopped)

Garlic powder

tsp Ground Cumin (Jeera powder)

tsp Oregano

Paprika

Cayenne (adjust to taste)

(adjust

Heat a large skillet with oil. Add onions, peppers and diced jalapeño. Sauté for about 4 minutes mins or until they start to brown sightly. Add the corn and saute for couple more minutes. Add the black beans, fire-roasted tomatoes, lime juice and then the spices. Stir to combine. Remove from heat. Taste and adjust salt.&nbsp;

Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it.&nbsp;

Sauté the veggies

Preheat oven to 400º F. &nbsp;Grease the baking dish.&nbsp;

Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top. &nbsp;

Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling. &nbsp;

(optional) Leave a few minutes under broil if desired until lightly golden.&nbsp;

Garnish with cilantro and sliced jalapeños. Cut into squares and serve!&nbsp;

Preparing &amp; Baking the casserole:

This vegetarian casserole features a smoky, warming black bean base topped with cheesy tater tots. This is a Midwestern-style hot dish that&#039;s as nutritious as it is comforting.

Black Bean Tater Tot Casserole

canola oil (or other neutral oil)

white mushrooms (roughly chopped with stems removed)

carrots

orange bell pepper (diced)

sweet yellow onion (diced)

salt

garlic (grated (can mince

chipotle chili peppers (from a can of chipotle chilies

tomato paste

chili powder

dry oregano

paprika

cinnamon

beans

red enchilada sauce

bag tater tots (use ~2/3 of a bag)

cheddar cheese

Heat a large skillet over medium heat. Drizzle with oil. Once hot, add the mushrooms, carrots, pepper, and onion. Sprinkle with salt.

Saute for 8 to 10 minutes, or until the vegetables are softened and the onions are starting to brown.

Stir in the garlic, chopped chipotle chili peppers, and tomato paste. Cook for 2 to 3 minutes, stirring frequently, to toast the tomato paste and saute the garlic.

Stir in the chili powder, oregano, paprika, and cinnamon. Toast, stirring frequently, for just 30 seconds to bloom the spices.

Add the drained cans of black beans and enchilada sauce. Reduce heat to a gentle simmer over medium-low heat. Simmer, uncovered, for at least 10 minutes.

While the black beans simmer, preheat the oven to 400°F.

Transfer the black beans to a lightly oiled 8x8-inch baking dish. Smooth and flatten the beans into a uniform layer.

Top with frozen tater tots, about 2/3 of the package. Sprinkle with the cheddar cheese.

Transfer to the oven to bake at 400°F for 20 to 25 minutes. The casserole is ready when the tater tots are golden, the filling is bubbling, and the cheese is melted. Remove from the oven and let sit for 5 minutes before serving. Enjoy!

Seven ingredients, five minutes of prep time, and one baking dish create the most delicious and easy Vegetarian Mexican Casserole.

Vegetarian Mexican Casserole

jasmine rice (or white rice)

corn (drained)

black beans

salsa ((any salsa works))

vegetable broth

tbsp taco seasoning

Mexican style cheese

Avocado, sour cream, diced tomatoes, shredded lettuce, etc (optional)

Preheat oven to 375℉.

Grease a 9x13 baking dish with non-stick spray.

Directly into the baking dish, add the rice, black beans, salsa, vegetable broth, taco seasoning and 1/2 cup of cheese.

Stir to combine the ingredients and cover with foil. Bake for 50 minutes. Remove from the oven, discard the foil, and stir the ingredients around in the baking dish. Top with the remaining cheese. Bake for an additional 12 minutes, uncovered, or until the cheese is melted. Top with your favorite toppings and enjoy!

Just made this, and it's very good! It's pretty customizable so there's no fuss if you need to swap ingredients. Good meal for those nights when you want to throw something together and not order from the delivery apps!

This was wonderful on a cold, rainy day! I was out of white rice so swapped it out with saffron rice and used a tomato stock. I had a three pepper &amp; onion blend I needed to use so I threw that in too. It came out so flavorful &amp; was so easy to make! There's so many ways you can adjust to adapt to your family's preferences and I love having that wiggle room with these recipes. Thanks for another winner Julia!

This turned out so well! I was worried about the rice being undercooked, but it was perfect. I was pleasantly surprised by this recipe. I love beans &amp; rice, but this is more flavorful. I loved how easy and fast it was. Will definitely make this again!

Thanks Julia - This was great. A very nice Mexican rice dish. I just noticed that in the Youtube video, you sprinkle ranch powder on the dish, but don't mention it in either the video or the recipe here. I'm going to have to try it with the ranch next time.

My Daughter is a vegetarian, and finding a meal that the whole family enjoys is difficult. But we really enjoyed this! We topped it with sour cream, guacamole, and salsa. Also used it as chip dip too!

Made this last week and it was delicious! I have low iron so I added a pound of ground beef that I browned beforehand, and used chicken broth instead of vegetable broth. This stretched out for 3 nights of dinner for my husband and myself. I am definitely going to start making this a few times a month. Next time I might serve on tortillas as it tastes like burrito filling. Delicious recipe!

This is now a staple in our home! So quick to throw together, delicious, and easy to stretch out the leftovers into “extra” meals. Love this recipe!

We really enjoyed this recipe! Of course, I added diced jalapenos since we like a little extra spice!

We tried this last night and it was delicious!  I've been trying to find inexpensive meatless meals, and this fits the bill. We had a little sour cream and tortilla chips with it, and my husband loved it. He was excited there were leftovers for lunch!  We *may* have put a bit more cheese on top than listed in the recipe...

I saw this recipe on a recent video. It looks delicious! I can't wait to try it. I've been looking for some easy week night meals. Thanks for sharing,

https://www.youtube.com/watch?v=ffIGDAqRUAE

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0:28 Chicken Parmesan Casserole https://www.juliapacheco.com/chicken-parmesan-casserole/
2:15 Vegetarian Mexican Casserole https://www.juliapacheco.com/vegetarian-mexican-casserole/
3:56 Dorito Chicken Casserole https://www.juliapacheco.com/dorito-chicken-casserole/
5:50 Chicken Stuffing Casserole with Zucchini https://www.juliapacheco.com/zucchini-stuffing-chicken-casserole/
7:53 Chicken Alfredo Bake https://www.juliapacheco.com/chicken-alfredo-pasta-bake/


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