Vegetarian Mexican Casserole
Bursting with bold Southwestern flavors, this Vegetarian Mexican Casserole is a comforting, crowd-pleasing dish that's as wholesome as it is delicious. Layered with nutrient-rich ingredients like black beans, sweet corn, diced tomatoes, and hearty brown rice, this casserole is seasoned with a medley of chili powder, cumin, and paprika for a smoky, spicy kick. Topped with gooey, melted Mexican blend cheese and a sprinkle of fresh cilantro, this recipe is a one-pan wonder perfect for busy weeknights or meal prep. Ready in under an hour, this vegetarian dinner is satisfying, easy to make, and packed with plant-based protein and fiber. Serve it as a main course or alongside your favorite taco toppings for a fiesta of flavors in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium bell peppers, diced
- 3 cloves garlic, minced
- 3 cups cooked brown rice
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn kernels, drained
- 1 15-ounce can diced tomatoes, with juices
- 1 8-ounce can tomato sauce
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded Mexican blend cheese
- 0.25 cup chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers, cooking for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cooked brown rice, black beans, corn, diced tomatoes (with juices), and tomato sauce to the skillet. Stir well to combine.
Mix in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 2-3 minutes, allowing the flavors to meld together.
Transfer half of the mixture into the prepared casserole dish, spreading it evenly.
Sprinkle 3/4 cup of shredded Mexican blend cheese over the layer. Add the remaining rice and vegetable mixture to create a second layer.
Top the casserole with the remaining 3/4 cup of shredded cheese.
Cover the casserole dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped cilantro if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 10.8 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 253 mg | 19% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 815 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.
