Mexican Noodle Bake Meatless
Bring vibrant Mexican flavors to your dinner table with this hearty and satisfying Mexican Noodle Bake (Meatless). This vegetarian casserole combines tender spaghetti or fideo noodles with a zesty medley of black beans, sweet corn, and diced tomatoes, all simmered in a taco-seasoned tomato sauce. Topped with a generous layer of melted Mexican blend cheese, every bite offers a cheesy, comforting delight. With just 15 minutes of prep time, this dish is perfect for busy weeknights or Meatless Monday meals. Serve it warm and garnish with fresh cilantro for a burst of freshness, and watch this family-friendly recipe become a new favorite. Packed with protein, fiber, and bold spices, it’s an irresistibly flavorful twist on traditional pasta casseroles!
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Recipe Information
Ingredients
- 12 oz spaghetti or fideo noodles
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 pieces garlic cloves, minced
- 15 oz canned black beans, drained and rinsed
- 14.5 oz canned diced tomatoes, with juices
- 1 cup frozen corn
- 8 oz tomato sauce
- 2 tbsp taco seasoning
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the spaghetti or fideo noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for 5-7 minutes, or until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the black beans, diced tomatoes (with their juices), frozen corn, tomato sauce, taco seasoning, salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally.
Add the cooked noodles to the skillet, and toss until the noodles are fully coated in the sauce and vegetables are evenly distributed.
Transfer the mixture to the prepared baking dish. Spread it out evenly and top with the shredded Mexican blend cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish cool for 5-10 minutes. Garnish with chopped fresh cilantro, if desired, before serving.
Serve warm and enjoy your meatless Mexican noodle bake!
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8470 mg | 368% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 35.8 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1943 mg | 149% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2947 mg | 63% | |
*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.
