Southwest Vegetarian Bake
Bursting with vibrant flavors and hearty textures, this Southwest Vegetarian Bake is the perfect meatless comfort dish for any occasion. Featuring protein-rich black beans, sweet corn, zesty tomatoes with green chilies, and fluffy rice, this casserole is seasoned with smoky paprika, chili powder, and cumin for that bold Southwestern flair. Topped with melted Mexican blend cheese and garnished with fresh green onions and optional cilantro, every bite delivers a satisfying mix of creaminess and spice. Ready in under an hour with just 20 minutes of prep, this crowd-pleasing bake is ideal for busy weeknights or potluck gatherings. Whether you’re following a vegetarian diet or simply craving a delicious twist on a classic casserole, this easy-to-make dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 15 ounces (1 can, drained & rinsed) black beans
- 15 ounces (1 can, drained or 1 1/2 cups frozen) corn kernels
- 10 ounces (1 can, undrained) diced tomatoes with green chilies
- 2 cups cooked white or brown rice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1.5 cups (divided) shredded Mexican blend cheese
- 2 sliced green onions
- 0.25 cup (chopped, optional) fresh cilantro
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
In a large skillet, heat the olive oil over medium heat. Add the diced red and green bell peppers and onion. Sauté for approximately 5 minutes, or until softened.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the black beans, corn, and canned diced tomatoes with green chilies. Mix until the ingredients are evenly combined.
Add the cooked rice to the skillet, followed by the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat the mixture in the spices.
Remove the skillet from heat and fold in 1 cup of the shredded Mexican blend cheese. Mix until the cheese is melted and fully incorporated into the mixture.
Transfer the mixture to the prepared casserole dish, spreading it evenly.
Sprinkle the remaining 0.5 cup of shredded cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove the casserole from the oven and let it cool for 5 minutes.
Garnish with sliced green onions and chopped fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4134 mg | 180% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 28.6 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1429 mg | 110% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1872 mg | 40% | |
*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.
