Mexican Vegetable Casserole
Bursting with vibrant flavors and wholesome ingredients, this Mexican Vegetable Casserole is a hearty, plant-based dinner option that’s perfect for feeding a hungry crowd. Brimming with nutrient-packed vegetables like zucchini, bell peppers, and corn, plus protein-rich black and pinto beans, this layered casserole is seasoned with a bold blend of chili powder, cumin, and paprika for an authentic Mexican flair. Corn tortillas and gooey Mexican blend cheese add comforting texture, while a sprinkle of fresh cilantro and a squeeze of lime complete the dish with a bright, zesty twist. Ready in just 45 minutes, this vegetarian casserole is a weeknight dinner game-changer, offering layers of flavor that satisfy every bite. Whether you're looking for a quick family favorite or a crowd-pleasing meal, this cheesy, veggie-packed masterpiece is sure to steal the spotlight.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium zucchini, diced
- 1 cup corn kernels, fresh or frozen
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked pinto beans, drained and rinsed
- 1 can diced tomatoes (14 oz can)
- 1 can tomato sauce (8 oz can)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 small corn tortillas, cut into quarters
- 1.5 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime wedges, for serving
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or a light layer of olive oil.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 4-5 minutes until softened.
Stir in the diced zucchini, corn, black beans, and pinto beans. Cook for another 3 minutes, stirring occasionally.
Add the diced tomatoes, tomato sauce, chili powder, cumin, paprika, garlic powder, salt, and black pepper to the skillet. Stir to combine and simmer for 5 minutes to let the flavors meld.
Spread a thin layer of the vegetable mixture on the bottom of the prepared baking dish. Layer some of the tortilla quarters on top, followed by a layer of the vegetable mixture. Repeat the layers, finishing with a layer of the vegetable mixture on top.
Sprinkle the shredded Mexican blend cheese evenly over the top layer.
Cover the baking dish with 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 let it cool for 5 minutes. Sprinkle with fresh cilantro before serving.
Serve warm with lime wedges on the side for added zest. Enjoy!
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 326.1 g | 119% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 38.6 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1786 mg | 137% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3767 mg | 80% | |
*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.
