Mexican Casserole Vegetarian
Dive into the comforting layers of this vibrant Vegetarian Mexican Casserole, a fiesta of flavors and textures perfect for a weeknight dinner or crowd-pleasing potluck. Packed with wholesome veggies like bell peppers, zucchini, and corn, plus protein-rich black beans, this dish is spiced to perfection with cumin, chili powder, and smoked paprika. Tender tortillas and melty cheddar cheese are layered with the hearty filling, creating a casserole that’s as satisfying as it is simple to make. In just under an hour, you’ll have a healthy, meatless meal bursting with the bold, zesty tastes of Mexican cuisine. Garnish with fresh cilantro for an irresistible touch, and serve this dish hot for a cheesy, comforting delight the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 units Garlic cloves, minced
- 2 medium Bell peppers, diced (any color)
- 1 medium Zucchini, diced
- 15 ounces Black beans, drained and rinsed
- 1 cup Corn kernels, canned or frozen
- 15 ounces Diced tomatoes, with juice
- 8 ounces Tomato sauce
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 small Flour or corn tortillas
- 2 cups Cheddar cheese, shredded
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Add the diced bell peppers and zucchini to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender.
Stir in the black beans, corn, diced tomatoes (with their juice), and tomato sauce. Mix well.
Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and let the mixture simmer for 5 minutes.
Spread a thin layer of the vegetable mixture (about 1 cup) evenly on the bottom of the prepared baking dish.
Place 2-3 tortillas over the vegetable layer, tearing them as necessary to fit and cover the surface.
Add another layer of the vegetable mixture, followed by a sprinkle of shredded cheese.
Repeat the layering process with tortillas, vegetable mixture, and cheese until all ingredients are used, ending with a layer of cheese on top.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and allow it to rest for 5-10 minutes before serving.
Garnish with chopped cilantro and serve warm. Enjoy!
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.9 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 375 mg | 29% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
