Vegetarian mexican rice casserole – a classic favorite recipe gone meatless.
This casserole 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!
Mexican recipes are so easy to make vegetarian.
Perfect to get your protein and veggies all in one dish!
We eat mexican recipes at least once a week, sometimes more.
Vegetarian enchiladas are another recipe that we make regularly.
There are so many ways to make delicious meatless mexican food that we never get sick of it!
Ingredients to make mexican rice casserole
- red onion
- fresh garlic
- red bell pepper
- frozen corn kernels
- enchilada sauce
- diced fire roasted tomatoes
- fresh lime
- cream cheese
- cooked white rice
- black beans
- chili powder
- mexican cheese
How to make vegetarian mexican rice casserole
First, we start off with cooking some white rice in a rice cooker.
Honestly you can make it on the stove, but that sticky, super fluffy rice straight from the rice cooker…now that my friends is what life is all about.
My rice cooker has been one of my most favorite purchases and I use it all the time!
You just can’t beat how convenient it is to be able to just put your rice in and it cooks itself.
Total dinner time game changer!
While the rice is cooking, you will make the rest of the casserole on the stove.
Cooking the filling for the casserole
Besides the rice, this recipe all comes together in one big pot.
I used my dutch oven and it was the perfect size!
Any large pot will work for this recipe.
Chop up all of your veggies and get them ready to cook.
First, add the olive oil, red onion, garlic, and bell pepper to the dutch oven.
Cook over medium high heat, stirring often, until the onion is translucent.
Add in the frozen corn, and fire roasted tomatoes and cook a few more minutes.
Add black beans, the cooked rice, fresh lime juice, enchilada sauce, spices, cream cheese, and some of the mexican cheese.
Stir to combine and heat through, then salt to taste.
Serving your mexican rice casserole
Serve topped with sour cream, cheese, and tortilla chips!
Squeezing some more fresh lime on top will make the flavors pop even more.
We love dipping it with tortilla chips for that added crunch factor.
I’m all about the texture!
No fuss, delicious real food comfort in a bowl.
Full of fresh veggies, cream cheese (that’s where you get that luscious creaminess from!), black beans, fresh lime, enchilada sauce, and more – this casserole is all things delicious!
If you’re on the fence about dinner tonight, I highly suggest making this.
Absolutely delicious! Will be a part of our meal rotation from now on. – Hannah
My family gobbled it up and asked for seconds.
We couldn’t wait to eat the leftovers the next day!
This makes a ton of food and is delicious heated up the next day.
Made this for dinner…..a definite crowd pleaser! Hubby and kids loved it! Highly recommend! – Debby
It doesn’t dry out and stays tasting amazing!
Top with extra lime juice each time for an added flavor punch.
More vegetarian Mexican Recipes
Looking for more delicious vegetarian mexican recipes? Try some of our favorites below!
- Crock Pot Bean Dip
- Vegan Quesadillas
- Vegan Burrito Bowl
- Fresh Corn Salsa
- The best homemade Guacamole
- Nacho Cheese Sauce
- 5 Minute Homemade Refried Beans
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Vegetarian mexican casserole recipe
- 1 medium red onion, diced
- 8 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
- 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
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/2 cup mexican cheese + more for topping
- sour cream, for serving
- tortilla chips, for serving
- Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
- While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
- Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
- Add the corn and fire roasted tomatoes and stir an additional 3 minutes
- Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of mexican cheese
- Add salt to taste (I used a teaspoon)
- Serve topped with additional mexican cheese, sour cream, and tortilla chips
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Amount Per Serving: Calories: 250 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 11mg Sodium: 826mg Carbohydrates: 44g Fiber: 7g Sugar: 6g Protein: 9g