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Healthy Vegetarian Mexican Casserole with Rice & Beans
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!
Prep Time
10 mins
Cook Time
10 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 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
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.
Cup of Yum
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
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
% 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.