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.
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.