Vegan Tex Mex Rice Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
302 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Vegan Tex Mex Rice Casserole
Description
This casserole starts with baking a mixture of onions, bell peppers, cumin, bay leaves, and salt lightly oiled until softened and slightly golden. Rice and spices such as chili powder, chipotle flakes, garlic and onion powders, oregano, and hot sauce are then stirred in with diced tomatoes and black beans, with water added for cooking. The dish is baked covered to cook and absorb flavors fully.
Once cooked, the casserole is fluffed, topped with vegan cheddar cheese and sliced pickled jalapeño, then briefly broiled until the cheese melts. Fresh cilantro, green onion, and lime juice garnish it, adding brightness and freshness. The recipe allows substitutions like quinoa or brown rice with adjusted baking times and offers options for vegan or dairy cheese alternatives. This casserole provides a balanced, spicy, and creamy meal suitable for vegan eaters and those looking for Tex Mex flavor profiles.
It can be served alone or accompanied by salsa and tortilla chips, enhancing the taco-inspired taste. Leftover casserole can be reheated, and quantities scaled for larger groups. The recipe includes tips on soaking rice or lentils for best texture.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup onion chopped
- ½ cup red bell pepper chopped
- ½ cup green bell pepper chopped
- 1 teaspoon cumin ground
- ¼ teaspoon salt
- 2 bay leaf
- 3/4 cup white rice I use white basmati rice soaked for 10 mins then drained, washed and soaked
- 1/4 cup red lentils or split red lentils, dried
- 1 cup black beans cooked or entire 15 ounce canned or 1 1/4 cups cooked
- 2 teaspoons chili powder less or more to preference, blend of choice
- 1/2 teaspoon chipotle pepper flakes or powder
- ¼ teaspoon red pepper flakes omit if you want less heat, each
- ¼ teaspoon black pepper omit if you want less heat, each
- 1 teaspoon garlic powder each
- 1 teaspoon onion powder each
- 1 teaspoon oregano
- 2 teaspoons hot sauce or use 3 teaspoons for spicier
- 14 ounce can of diced tomato or use 1 to 1 ½ cups of salsa or tomato pasta sauce of choice
- ½ teaspoon salt , less or more based on salt content of the liquid used
- 1 3/4 cups water 2 cups if the tomatoes or salsa is less moist, or veggie broth
To top the casserole:
- ½ cup cheddar cheese vegan or other cheese of choice
- 2 tablespoons pickled jalapeno sliced
- cilantro green onion and lemon juice for garnish
- tortilla chips for serving
Instructions
- In a 9x11 or similar sized baking dish brush the 1 teaspoon oil on the baking dish then add the onion, bell peppers, cumin, bay leaves and salt. Mix well then drizzle the remaining oil on top and mix lightly again.
- Then bake at 400F (205C) for 9-12 minutes or until mixture is starting to get golden.
- Remove the dish from the oven then add in the spices and tomatoes and mix in, then add the rest of the ingredients, drained rice and mix really well with the spatula. Cover with foil or parchment or a clean baking dish and put it back to bake for 30-35 minutes.
- Remove from the oven, take off the sheet or the foil. Fluff the rice a little bit then top it with cheese, pickled jalapeno and put back in oven for the cheese to melt. You can also add some fresh jalapeño or serrano pepper slices. Broil it for 2-3 minutes until the cheese has melted.
- Then take it out of the oven, garnish with cilantro, green onion, lime juice and serve.
- Serve as it is or you can serve it with salsa or guacamole and some tortilla chips
Notes
- You can substitute quinoa for rice by washing it and mixing it in; check doneness at 30 minutes and continue baking if needed.
- For brown rice, soak it for 15 minutes before baking and expect a longer baking time around 45 minutes or more, checking for desired softness.
- Use store-bought vegan cheese or homemade liquid mozzarella alternatives; adding tomato paste and mustard can enhance cheddar flavor.
- When doubling, adjust water quantity to 3 to 3.5 cups depending on the moisture content of the tomatoes or salsa used and use a larger baking dish accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 678mg | 28% |
| Potassium | 767mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 1536IU | 31% |
| Vitamin C | 51mg | 57% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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