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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

Step 2

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.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the cooked brown rice, black beans, corn, diced tomatoes (with juices), and tomato sauce to the skillet. Stir well to combine.

Step 5

Mix in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 2-3 minutes, allowing the flavors to meld together.

Step 6

Transfer half of the mixture into the prepared casserole dish, spreading it evenly.

Step 7

Sprinkle 3/4 cup of shredded Mexican blend cheese over the layer. Add the remaining rice and vegetable mixture to create a second layer.

Step 8

Top the casserole with the remaining 3/4 cup of shredded cheese.

Step 9

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.

Step 10

Remove the casserole from the oven and let it rest for 5 minutes before serving.

Step 11

Garnish with chopped cilantro if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	(2766.1g)

Amount per serving	% Daily Value*
Calories	2631.6

Total Fat 93.6g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 4.8g
Cholesterol 150mg	0%
Sodium 5102.8mg	0%
Total Carbohydrate 362.3g	0%
Dietary Fiber 61.3g	0%
Total Sugars 55.2g
Protein 101.2g	0%

Vitamin D 0IU	0%
Calcium 1559.1mg	0%
Iron 19.8mg	0%
Potassium 4587.0mg	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: 31.2%

Protein: 15.0%

Carbs: 53.7%