Saturday, December 28, 2019

Healthy Vegetarian Mexican Casserole with Rice & Beans


Healthy Vegetarian Mexican Casserole with Rice & Beans is easy to make and filled with cheesy goodness along with brown rice and lots of veggies. It is a great addition to your next dinner party or your Thanksgiving meal.  It can be made ahead and frozen, so it is easy and quick to throw together.
This Mexican Casserole is my favorite, which is perfect for the day as it is an awesome side dish that takes very little effort and time to put together and can be enjoyed by everyone. Once rice is pre-cooked, it can be ready in no time.

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!

 CourseMain Course, Side Dish
 CuisineMexican
 Keywordhealthy mexican casserole, rice and bean casserole, vegetarian mexican casserole
 DietGluten-free, Nut-free, Vegetarian
 MethodOven
 Prep Time10 minutes
 Cook Time30 minutes
 Total Time40 minutes
 Servings12
 Calories391kcal


Ingredients


1 tbsp 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 tbsp Lime juice
4 cups Brown Rice Cooked
1 3/4 cup Cheddar Cheese shredded
1/4 cup Mexican blend cheese shredded, for topping
1/4 cup Cilantro chopped

Seasoning
1 tsp Garlic powder
2 tsp Cumin powder
1 tsp Oregano
1 tsp Paprika
1/2 tsp Cayenne adjust to taste

1 tsp 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. 

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.  
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.