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Healthy Vegetarian Mexican Casserole with Rice & Beans
4.9 from 615 votes

Healthy Vegetarian Mexican Casserole with Rice & Beans

This vegetarian casserole blends cooked brown rice with sautéed onions, red and green bell peppers, jalapeños, corn, black beans, and fire-roasted tomatoes, seasoned with Mexican spices and lime juice. It’s topped with shredded cheddar and Mexican blend cheeses then baked until bubbly and golden.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12
Calories: 391 kcal
Course: Side Dish, Main Course
Cuisine: Mexican

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
    Cup of Yum
  1. 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. 
  2. Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it. 
Preparing & Baking the casserole:
  1. Preheat oven to 400º F.  Grease the baking dish. 
  2. Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.  
  3. Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.  
  4. (optional) Leave a few minutes under broil if desired until lightly golden. 
  5. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 391

% 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.