★★★★★ 10233 Ratings : VEGETARIAN MEXICAN CASSEROLE #Instantpot #Bangbang #Shrimp #Pasta #vegan #Vegetables #Vegetablessoup #Easydinner #Healthydinner #Dessert #Choco #Keto #Cookies #Cherry #World #foodoftheworld #pasta #pastarecipes #dinner #dinnerideas #dinnerrecipes #Healthyrecipe #Pastarecipe #Pizzarecipe #salad

The best vegetarian mexican casserole recipe with bell pepper, corn, black beans, enchilada sauce, and cheese. A hearty and delicious vegetarian dinner recipe.

This casserole is incredibly filling, delicious, and so easy to make!

Packed full of protein, veggies, and a delicious cheesy combo of cream cheese and mexican cheese.

Fresh lime juice and enchilada sauce round it all out for an incredible flavor!

Mexican recipes are so easy to make vegetarian.

Perfect to get your protein and veggies all in one dish!

We eat mexican recipes at least once a week, sometimes more.

There are so many ways to make delicious meatless mexican food that we never get sick of it!

First, we start off with cooking some white rice in a rice cooker.

Honestly you can make it on the stove, but that sticky, super fluffy rice straight from the rice cooker…now that my friends is what life is all about.

My rice cooker has been one of my most favorite purchases and I use it all the time!

You just can’t beat how convenient it is to be able to just put your rice in and it cooks itself.

Total dinner time game changer!

While the rice is cooking, you will make the rest of the casserole on the stove.


  • 1 medium red onion, diced
  • 8 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 cup frozen corn kernels
  • 8 oz enchilada sauce
  • 14 oz diced fire roasted tomatoes
  • juice of 1 lime
  • 2 tablespoons cream cheese
  • 4 cups COOKED white rice
  • 1 can black beans, drained
  • 1 teaspoon chili powder
  • 3 teaspoons cumin
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 cup mexican cheese + more for topping
  • sour cream, for serving
  • tortilla chips, for serving


  1. Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
  2. While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
  3. Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
  4. Add the corn and fire roasted tomatoes and stir an additional 3 minutes
  5. See More Recipe here :
  6. Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of mexican cheese
  7. Add salt to taste (I used a teaspoon)
  8. Serve topped with additional mexican cheese, sour cream, and tortilla chips
  9. Enjoy!

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