Vegetarian mexican rice casserole – a classic favorite recipe gone meatless.
This vegetarian mexican 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!
It’s no secret that I’m a huge fan of Mexican food.
I even put together a post of 28 vegetarian mexican recipes!
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. There are so many ways to make delicious meatless mexican food that we never get sick of it!
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.
Besides the rice, this recipe all comes together in one big pot.
I used my dutch oven and it was the perfect size!
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.
Serve topped with sour cream, cheese, and tortilla chips!
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.
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. It doesn’t dry out and stays tasting amazing!
Top with extra lime juice each time for an added flavor punch.
Enjoy this vegetarian mexican rice casserole served with a dollop of sour cream and some tortilla chips – I promise you won’t be disappointed!
Vegetarian Mexican Recipes
Looking for more delicious vegetarian mexican recipes? Try some of our favorites below!
- Best Ever Veggie Enchiladas
- Vegan Quesadillas
- Vegan Burrito Bowl
- Fresh Corn Salsa
- The best homemade Guacamole
- 5 Minute Nacho Cheese Sauce
- 5 Minute Homemade Refried Beans
- Crockpot Stuffed Peppers
- Enchilada Tofu Burrito Bowls
- Mexican Quinoa Enchilada Bake
- Mexican Stuffed Sweet Potatoes
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Vegetarian mexican casserole recipe:
Vegetarian Mexican Rice Casserole
- 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 ½ 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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