Healthy Vegetarian Mexican Casserole with Rice & Beans
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 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
Description
The Healthy Vegetarian Mexican Casserole with Rice & Beans combines sautéed vegetables and flavorful spices with rice and beans to create a layered casserole topped with melted cheese. The sauté step softens the peppers, onions, and jalapeños, infusing the dish with smoky and spicy notes melded through cumin, oregano, paprika, and cayenne powder. Adding lime juice brightens the mixture, balancing the richness of the cheese topping.
This casserole has a comforting texture from the tender cooked rice and beans and a slightly crisp cheese crust from baking. The interplay between creamy melted cheese and the body of vegetables and grains makes this casserole filling without meat.
It works well as a main dish for vegetarians or anyone looking to add more plant-based meals. The casserole is served warm, cut into squares, and garnished with fresh cilantro and additional jalapeño slices if desired. It can accompany sides or stand alone as a hearty vegetarian entrée.
Adjusting the spice level is simple by omitting jalapeños and cayenne pepper. Substituting white rice for brown rice is possible depending on preference, and vegan cheese can replace dairy cheese for a vegan version.
Ingredients
- 1 tablespoon olive oil
- 1.5 cup red onion chopped
- 1.5 cup bell pepper chopped, red
- 1.5 cup green bell pepper 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 brown rice cooked
- 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 cumin powder aka Jeera powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper adjust to taste, or red chili powder
- 1 teaspoon salt adjust to taste
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
- To reduce spiciness, omit jalapeños and cayenne pepper.
- Cooked white rice is a suitable alternative to brown rice for this casserole.
- For a vegan version, substitute the shredded cheddar and Mexican blend cheeses with vegan cheese options.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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