Vegetarian Mexican Casserole

This vegetarian mexican rice casserole is packed full of veggies, cheese, and black beans. An easy meatless dinner that is sure to be a family favorite!

This mexican rice casserole is one of our favorite vegetarian mexican style dinners, just like these vegetarian stuffed peppers. It is incredibly filling, delicious, and so easy to make!

Packed full of protein, veggies, and a delicious cheesy combo of cream cheese and mexican cheese. Fresh lime juice and enchilada sauce round it all out for an incredible flavor!

Here are the ingredients that you will need to make this casserole (the full recipe and instructions can be found in the recipe card at the bottom of the post).

How to make vegetarian mexican rice casserole

Step 1: Cook the white rice. I prefer to use a rice cooker as it is just so easy and I don’t have to do anything but set it and forget it. You will need 4 cups of cooked rice.

While the rice is cooking, you will make the rest of the casserole on the stove.

Step 2: While rice is cooking, heat a large heavy bottomed pan over medium high heat. I like using a dutch oven for this recipe, but any large pot will work.

Step 3: Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent.

Step 4: Add the corn and fire roasted tomatoes and stir an additional 3 minutes.

Step 5: Add the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and ½ cup of mexican cheese.

Step 6: Stir well to combine and heat through, then salt the mexican rice casserole to taste.

For this recipe I used pre shredded mexican cheese, but any cheese will work.

Mix up the flavors by using colby jack, pepper jack, or a mix of your favorite mexican cheeses!

Vegetarian Mexican Casserole

Joy Shull

This vegetarian mexican rice casserole is packed full of veggies, cheese, and black beans. An easy meatless dinner that tastes delicious!

4.49 from 467 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine Mexican

Servings 8

Calories 204 kcal

Ingredients

  

1x2x3x

• 1 medium red onion diced
• 8 cloves garlic minced
• 1 red bell pepper diced
• 1 cup frozen corn
• 8 oz enchilada sauce
• 14 oz diced fire roasted tomatoes
• juice of 1 lime
• 2 tablespoons cream cheese
• 4 cups cooked white rice
• 1 can black beans drained
• 1 teaspoon chili powder
• 3 teaspoons cumin
• ¼ teaspoon cayenne
• 1 teaspoon salt
• ½ cup mexican cheese plus more for topping
• sour cream for serving
• tortilla chips for serving

Instructions

 

• Cook your rice according to instructions (I used a rice cooker) You will need 4 cups of cooked rice to add to the recipe
• While your rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven, but any large pot or deep skillet is fine to use)
• Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, until the onion softens
• Add the corn and fire roasted tomatoes and stir an additional 3 minutes
• Add the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and ½ cup of the mexican cheese
• Stir the casserole and salt to taste (I used 1 teaspoon of salt)
• Serve hot topped with additional mexican cheese, sour cream, and tortilla chips

Video

Nutrition

Calories: 204kcalCarbohydrates: 37gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 676mgPotassium: 191mgFiber: 3gSugar: 5gVitamin A: 1063IUVitamin C: 26mgCalcium: 94mgIron: 2mg

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