Healthy Vegetarian Mexican Casserole with Rice & Beans
User Reviews
4.9
615 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
12
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Calories
391 kcal
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Course
Side Dish, Main Course
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Cuisine
Mexican
Healthy Vegetarian Mexican Casserole with Rice & Beans
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Healthy Vegetarian Mexican Rice and Bean Casserole is easy to make and filled with cheesy goodness, along with brown rice and lots of veggies. This is an easy gluten free & vegetarian casserole for a weeknight dinner or your next party!
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Ingredients
- 1 tablespoon olive oil
- 1.5 cup red onion chopped
- 1.5 cup red bell peppers chopped
- 1.5 cup green bell peppers chopped
- 2 jalapeños 1 sliced + 1 diced, divided (adjust to taste)
- 2 cups corn kernels frozen
- 1 can black beans 14oz, drained and rinsed
- 1 can diced tomatoes 14oz, I used fire-roasted
- 2 tablespoon lime juice
- 4 cups cooked brown rice
- 1 3/4 cup cheddar cheese shredded
- 1/4 cup Mexican blend cheese shredded, for topping
- 1/4 cup cilantro chopped
Seasoning
- 1 teaspoon garlic powder
- 2 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon Cayenne or Red chili powder adjust to taste
- 1 teaspoon salt adjust to taste
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Instructions
Sauté the veggies
- Heat a large skillet with oil. Add onions, peppers and diced jalapeño. Sauté for about 4 minutes mins or until they start to brown sightly. Add the corn and saute for couple more minutes. Add the black beans, fire-roasted tomatoes, lime juice and then the spices. Stir to combine. Remove from heat. Taste and adjust salt.
- Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it.
Preparing & Baking the casserole:
- Preheat oven to 400º F. Grease the baking dish.
- Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.
- Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
- (optional) Leave a few minutes under broil if desired until lightly golden.
- Garnish with cilantro and sliced jalapeños. Cut into squares and serve!
Notes
- Make it less spicy: Skip jalapeños and cayenne.
- Rice options: Cooked white rice can be used in this recipe too. I cooked brown rice in the instant pot.
- Make it vegan: Use vegan cheese.
Nutrition Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
64g
(21%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
19mg
(6%)
Sodium
418mg
(17%)
Potassium
482mg
(14%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
1065IU
(21%)
Vitamin C
47.4mg
(53%)
Calcium
185mg
(19%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 418mg | 17% |
| Potassium | 482mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1065IU | 21% |
| Vitamin C | 47.4mg | 53% |
| Calcium | 185mg | 19% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
615 reviews
Excellent
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