Mexican Vegetarian Casserole
Packed with bold flavors and wholesome ingredients, this Mexican Vegetarian Casserole is the ultimate comfort food for meatless Mondays or any day of the week! Layers of hearty black beans, pinto beans, and tender sautéed vegetables like zucchini and bell pepper are smothered in zesty enchilada sauce and perfectly seasoned with chili powder and cumin. Sandwiched between soft flour tortillas and topped with gooey melted Mexican blend cheese, every bite delivers a satisfying blend of textures and tastes. Ready in just under an hour, this easy-to-make casserole is ideal for feeding a crowd or meal prepping for the week. Garnish with fresh cilantro and a dollop of sour cream for added freshness, and enjoy a dish that's as colorful as it is delicious. Keywords: Mexican Vegetarian Casserole, vegetarian dinner, easy casserole recipe, meatless Mexican recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1.5 cups cooked black beans, rinsed and drained
- 1.5 cups cooked pinto beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 15-ounce can canned diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 small flour tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or a small amount of olive oil.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking for 3-4 minutes until softened.
Add the diced zucchini and minced garlic to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the zucchini starts to soften.
Stir in the black beans, pinto beans, corn, diced tomatoes (with their juices), enchilada sauce, chili powder, cumin, salt, and black pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
Spread a thin layer of the bean and vegetable mixture (about 1/4th of it) over the bottom of the prepared casserole dish.
Place a single layer of quartered flour tortillas over the vegetable mixture.
Sprinkle 1/3 of the shredded cheese over the tortillas.
Repeat the layering process with the vegetable mixture, tortillas, and cheese until all ingredients are used, ending with a layer of cheese on top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Let the casserole cool for 5 minutes before serving. Garnish with chopped fresh cilantro and dollop with sour cream, if desired.
Nutrition Facts
Calories |
3320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 268 mg | 90% | |
| Sodium | 7293 mg | 317% | |
| Total Carbohydrate | 364.3 g | 132% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 58.4 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2472 mg | 190% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 5619 mg | 120% | |
*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.
