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!

Top 2 vegetarian mexican casserole recipes from across the web

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Healthy Vegetarian Mexican Casserol...

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Top 2 vegetarian mexican casserole recipes from across the web

The most viewed vegetarian mexican casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Healthy Vegetarian Mexican Casserol...

Black Bean Tater Tot Casserole

The most viewed vegetarian mexican casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine