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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread a thin layer of the bean and vegetable mixture (about 1/4th of it) over the bottom of the prepared casserole dish.

Step 6

Place a single layer of quartered flour tortillas over the vegetable mixture.

Step 7

Sprinkle 1/3 of the shredded cheese over the tortillas.

Step 8

Repeat the layering process with the vegetable mixture, tortillas, and cheese until all ingredients are used, ending with a layer of cheese on top.

Step 9

Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.

Step 11

Let the casserole cool for 5 minutes before serving. Garnish with chopped fresh cilantro and dollop with sour cream, if desired.

Nutrition Facts

Serving size	(2693.9g)

Amount per serving	% Daily Value*
Calories	3318.8

Total Fat 155.1g	0%
Saturated Fat 67.0g	0%
Polyunsaturated Fat 7.0g
Cholesterol 268.5mg	0%
Sodium 7462.6mg	0%
Total Carbohydrate 357.8g	0%
Dietary Fiber 71.2g	0%
Total Sugars 57.1g
Protein 130.8g	0%

Vitamin D 0IU	0%
Calcium 2448.9mg	0%
Iron 29.6mg	0%
Potassium 5250.6mg	0%

*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.

Source of Calories

Fat: 41.7%

Protein: 15.6%

Carbs: 42.7%