Vegetarian Mexican Casserole with Rice & Beans

This vegetarian Mexican casserole is a colorful, hearty, and satisfying meal packed with brown rice, black beans, sweet corn, bell peppers, tomatoes, jalapeños, and plenty of melted cheese. It is an easy way to turn simple pantry staples and vegetables into a comforting family dinner with bold Mexican-inspired flavors.

Why You’ll Love This Recipe

• Flavor-packed: Fire-roasted tomatoes, cumin, oregano, paprika, lime, and jalapeños add plenty of flavor.
• Simple to make: Sauté the vegetables, combine everything with cooked rice, then bake until bubbly.
• Family-friendly: The spice level is easy to adjust, and the cheesy topping makes it especially appealing.
• Filling and wholesome: Brown rice and black beans provide a hearty base alongside plenty of colorful vegetables.
• Great for leftovers: It reheats well, making it useful for easy lunches and weeknight meals.

Ingredients

• 1 tablespoon olive oil
• 1½ cups chopped red onion
• 1½ cups chopped red bell peppers
• 1½ cups chopped green bell peppers
• 2 jalapeños, 1 sliced and 1 diced, divided
• 2 cups frozen corn kernels
• 1 (14-ounce) can black beans, drained and rinsed
• 1 (14-ounce) can fire-roasted diced tomatoes
• 2 tablespoons lime juice
• 4 cups cooked brown rice
• 1¾ cups shredded cheddar cheese
• ¼ cup shredded Mexican blend cheese
• ¼ cup chopped cilantro

Seasoning

• 1 teaspoon garlic powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper or red chili powder
• 1 teaspoon salt, or to taste

Instructions

1. Sauté the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the red onion, red bell peppers, green bell peppers, and diced jalapeño. Sauté for about 4 minutes, until the vegetables begin to soften and lightly brown.
2. Add the remaining filling: Add the frozen corn and cook for another 2 minutes. Stir in the black beans, fire-roasted diced tomatoes, lime juice, garlic powder, cumin, oregano, paprika, cayenne or red chili powder, and salt.
3. Combine with rice: Stir everything together and remove the skillet from the heat. Taste and adjust the seasoning as needed. Add the cooked brown rice and mix thoroughly.
4. Add cheese: Stir 1 cup of the shredded cheddar cheese into the rice and vegetable mixture.
5. Prepare the casserole: Preheat the oven to 400°F (200°C). Lightly grease a baking dish and transfer the rice mixture into it, spreading it into an even layer.
6. Top with cheese: Sprinkle the remaining cheddar cheese and Mexican blend cheese evenly over the top.
7. Bake: Bake in the center of the oven for 12–15 minutes, or until the cheese is melted and bubbling.
8. Broil if desired: For a lightly golden top, place the casserole under the broiler for a few minutes, watching carefully so the cheese does not burn.
9. Garnish and serve: Let the casserole rest briefly, then garnish with chopped cilantro and sliced jalapeño. Cut into portions and serve warm.

Tips & Tricks

• Use freshly cooked or leftover rice: This recipe works especially well with leftover brown rice.
• Control the heat: Remove the jalapeño seeds and reduce the cayenne for a milder casserole.
• Boost the flavor: Use fire-roasted tomatoes for a deeper, slightly smoky tomato flavor.
• Avoid sogginess: Drain the canned tomatoes and black beans well before adding them.
• Make it extra cheesy: Add a little more cheese to the top if you prefer a richer, gooier finish.
• Freshen it up: Serve with extra lime wedges, cilantro, diced avocado, or fresh tomato.
• Cheese swap: Monterey Jack, Colby Jack, or a Mexican-style cheese blend can replace the cheddar.
• Rice swap: White rice, basmati rice, or a cooked brown-and-white rice blend can be used instead.

Details

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Sautéing and Baking
• Cuisine: Mexican-inspired
• Difficulty: Easy
• Dietary Notes: Vegetarian; naturally alcohol-free; can be made gluten-free with certified gluten-free ingredients

Notes

For a complete meal, serve this casserole with a crisp green salad, sliced avocado, guacamole, or a simple tomato and cucumber salad. It is also delicious topped with a spoonful of plain Greek yogurt or sour cream.

For meal prep, divide cooled portions into individual containers and refrigerate for quick lunches throughout the week.

Nutrition

Approximate nutrition per serving, depending on the exact cheese and rice used:

• Calories: 510
• Protein: 19 g
• Carbohydrates: 70 g
• Fat: 19 g

FAQ

Can I make this vegetarian Mexican casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. Allow a little extra baking time if it is going directly from the refrigerator into the oven.

Can I use white rice instead of brown rice?
Absolutely. Cooked white rice works well as a substitute. Just make sure the rice is fully cooked before mixing it with the vegetables and beans.

How can I make this Mexican rice casserole less spicy?
Use just one jalapeño, remove its seeds and membranes, and reduce or omit the cayenne or red chili powder. You can also use mild diced tomatoes instead of spicy varieties.

Can I add more vegetables to the casserole?
Yes. Diced zucchini, spinach, mushrooms, or chopped tomatoes are good additions. Cook vegetables with the peppers and onions until tender before combining them with the rice.

Can I make this black bean casserole vegan?
Yes. Replace the cheddar and Mexican blend cheeses with your favorite plant-based shredded cheese or use a suitable dairy-free topping.

What can I serve with a vegetarian casserole?
Try avocado, guacamole, salsa, a green salad, roasted vegetables, or lime wedges. Fresh cilantro and sliced jalapeños also add a bright finishing touch.

Storage

Refrigerator: Allow leftovers to cool, then store them in an airtight container for up to 4 days.

Freezer: Portion the cooled casserole into freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the refrigerator for the best texture.

Reheating: Reheat individual portions in the microwave until piping hot, or cover and warm larger portions in a 350°F (175°C) oven until heated through. Add a small splash of water or broth if the rice seems dry.

Similar Recipes

• Cheesy Broccoli Chicken and Rice Casserole
• Stuffed Pepper Casserole

Vegetarian Mexican Casserole with Rice & Beans

A hearty vegetarian Mexican casserole made with brown rice, black beans, corn, peppers, tomatoes, spices, and cheese.

Sauté the vegetables, combine with rice and beans, top with cheese, and bake at 400°F until bubbly.

Ready in about 35–40 minutes, this easy casserole makes a satisfying vegetarian family dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Main Course

Cuisine Mexican-inspired

Ingredients

  

• 1 tablespoon olive oil
• 1½ cups chopped red onion
• 1½ cups chopped red bell peppers
• 1½ cups chopped green bell peppers
• 2 jalapeños 1 sliced and 1 diced, divided
• 2 cups frozen corn kernels
• 1 14-ounce can black beans, drained and rinsed
• 1 14-ounce can fire-roasted diced tomatoes
• 2 tablespoons lime juice
• 4 cups cooked brown rice
• 1¾ cups shredded cheddar cheese
• ¼ cup shredded Mexican blend cheese
• ¼ cup chopped cilantro

Seasoning

• 1 teaspoon garlic powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper or red chili powder
• 1 teaspoon salt or to taste

Instructions

 

• Sauté the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the red onion, red bell peppers, green bell peppers, and diced jalapeño. Sauté for about 4 minutes, until the vegetables begin to soften and lightly brown.
• Add the remaining filling: Add the frozen corn and cook for another 2 minutes. Stir in the black beans, fire-roasted diced tomatoes, lime juice, garlic powder, cumin, oregano, paprika, cayenne or red chili powder, and salt.
• Combine with rice: Stir everything together and remove the skillet from the heat. Taste and adjust the seasoning as needed. Add the cooked brown rice and mix thoroughly.
• Add cheese: Stir 1 cup of the shredded cheddar cheese into the rice and vegetable mixture.
• Prepare the casserole: Preheat the oven to 400°F (200°C). Lightly grease a baking dish and transfer the rice mixture into it, spreading it into an even layer.
• Top with cheese: Sprinkle the remaining cheddar cheese and Mexican blend cheese evenly over the top.
• Bake: Bake in the center of the oven for 12–15 minutes, or until the cheese is melted and bubbling.
• Broil if desired: For a lightly golden top, place the casserole under the broiler for a few minutes, watching carefully so the cheese does not burn.
• Garnish and serve: Let the casserole rest briefly, then garnish with chopped cilantro and sliced jalapeño. Cut into portions and serve warm.

Notes

For a complete meal, serve this casserole with a crisp green salad, sliced avocado, guacamole, or a simple tomato and cucumber salad. It is also delicious topped with a spoonful of plain Greek yogurt or sour cream.

For meal prep, divide cooled portions into individual containers and refrigerate for quick lunches throughout the week.

Conclusion

This vegetarian Mexican casserole is proof that simple ingredients can create a satisfying, flavorful dinner. With hearty brown rice and black beans, colorful vegetables, zesty lime, warming spices, and a bubbling layer of cheese, it is easy enough for a busy weeknight and comforting enough for a family dinner. Adjust the spice to your liking, add your favorite toppings, and enjoy a delicious homemade casserole with minimal fuss.