Vegetarian Mexican Casserole

Introduction

When you’re craving something hearty, comforting, and full of flavor, this Vegetarian Mexican Casserole is exactly what you need! Packed with layers of tender tortillas, spicy beans, gooey cheese, and zesty veggies, it’s a perfect blend of Mexican-inspired ingredients all baked to golden perfection. Bonus: it’s a one-pan dish, which makes cleanup a total breeze! Whether you’re feeding the family, hosting a cozy dinner party, or just enjoying a quiet night in, this casserole is sure to be a hit.

What’s great about this Vegetarian Mexican Casserole is its versatility. You can mix it up with whatever ingredients you have on hand, and it’s easy to customize for dietary preferences. Want to load it up with extra veggies? Go for it! Craving a little more spice? Just add more chilies or hot sauce. It’s a dish that adapts to you while still delivering big, bold flavors every time.

The layers of tortillas soak up all the delicious flavors, while the melted cheese holds it all together in gooey, cheesy goodness. It’s the ultimate comfort Vegetarian Mexican Casserole that’s satisfying yet light enough to enjoy any night of the week. Trust me, once you make this, it’s going to be on your regular rotation. Ready to dive in? Let’s get cooking!

Why You’ll Love This Recipe

• Flavorful: With the combination of beans, spices, and fresh veggies, every bite is bursting with flavor.
• Hearty: This casserole is filling and satisfying, thanks to the layers of tortillas and protein-packed beans.
• Customizable: You can adjust the spice level and add or omit ingredients to suit your tastes.
• Easy to Make: This is a one-pan meal that’s simple to assemble, making it perfect for busy weeknights.

Preparation Time and Cook Time

• Total Time: 45 minutes
• Preparation Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 6-8
• Calories per serving: Approximately 350 calories (depending on portion size)

Ingredients

Here’s what you’ll need to make this delicious Vegetarian Mexican Casserole:

For the Casserole:

• 10 small corn tortillas (you can use flour tortillas if preferred)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup frozen corn kernels (or fresh corn if you prefer)
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning mix (or homemade seasoning)
• 1/2 cup salsa (use your favorite kind)
• 1 can (10 oz) diced tomatoes with green chilies (optional for extra spice)
• 1 1/2 cups shredded Mexican blend cheese (or your favorite cheese)
• 1/2 cup chopped fresh cilantro (optional, for garnish)
• Sour cream or guacamole (optional, for serving)

For the Homemade Taco Seasoning (if not using a packet):

• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste

Step-by-Step Instructions

Prepare the Veggies and Beans

1. Cook the Vegetables: In a large skillet over medium heat, sauté the diced onion, bell pepper, zucchini, and garlic until the vegetables are tender, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the Beans and Corn: Add the black beans, pinto beans, and corn to the skillet. Stir to combine and cook for an additional 2-3 minutes. If you’re using canned diced tomatoes with green chilies, add them now along with the salsa. Mix everything together.
3. Season: Sprinkle in the taco seasoning (or homemade seasoning mix) and stir to coat the vegetables and beans evenly. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and set aside.

Assemble the Casserole

4. Prepare the Tortillas: If the tortillas are too large, cut them into quarters so they can fit better in the casserole dish. You can either leave them whole or cut them into pieces depending on the look and layering you prefer.
5. Layer the Casserole: In a greased 9×13-inch baking dish, start by placing a layer of tortillas at the bottom. Spread half of the veggie-bean mixture on top of the tortillas. Sprinkle with 1/2 cup of shredded cheese. Repeat the process with another layer of tortillas, the remaining veggie-bean mixture, and the rest of the cheese on top.
6. Bake: Cover the casserole with foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly. For a golden top, you can remove the foil during the last 5 minutes of baking.

Garnish and Serve

7. Garnish: Once the casserole is out of the oven, sprinkle with fresh chopped cilantro for a burst of color and flavor.
8. Serve: Cut into squares and serve with sour cream, guacamole, or your favorite Mexican-style toppings.

How to Serve

This Vegetarian Mexican Casserole is perfect as a main dish or as part of a larger spread. Here are a few ideas:

1. With a Side Salad: Pair with a fresh green salad for a well-rounded meal.
2. With Chips and Salsa: Serve with tortilla chips and salsa for extra crunch and flavor.
3. Taco Bar Style: Set up a taco bar with toppings like shredded lettuce, cheese, diced tomatoes, and sour cream so everyone can customize their serving.
4. As Leftovers: This casserole holds up well for leftovers! It’s just as tasty (if not better) the next day.

Additional Tips

Here are a few tips to make sure your casserole turns out perfect:

1. Make it Spicy: Add some diced jalapeños or a dash of hot sauce to the veggie-bean mixture if you like a bit of extra heat.
2. Use Fresh or Frozen Corn: Fresh corn adds a lovely sweet crunch, but frozen corn is just as good and a convenient option.
3. Make Ahead: You can assemble this casserole in advance and refrigerate it for up to 24 hours before baking. Just be sure to add a few extra minutes of cooking time if it’s coming straight from the fridge.
4. Vegan Option: To make it vegan, skip the cheese or use dairy-free cheese alternatives.

Recipe Variations

Feel free to customize the casserole to your liking:

• Add More Veggies: Try adding mushrooms, spinach, or even sweet potatoes for extra flavor and nutrition.
• Swap the Beans: Black beans and pinto beans are a great base, but you can swap in kidney beans, chickpeas, or lentils if you prefer.
• Use Different Tortillas: You can swap in flour tortillas if you prefer, or even try corn tortillas for a gluten-free option.

Freezing and Storage

If you have leftovers (lucky you!), here’s how to store and freeze them:

• Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Freezing: This casserole freezes beautifully! Just let it cool completely, wrap it tightly in plastic wrap, and then foil. Freeze for up to 3 months. To reheat, bake in a 350°F (175°C) oven for 30-40 minutes, or until hot and bubbly.

Special Equipment

• 9×13-inch Baking Dish: For assembling and baking the casserole.
• Skillet: For sautéing the veggies and beans.
• Sharp Knife: For chopping the vegetables.
• Measuring Cups and Spoons: For the seasoning and salsa.

FAQ Section

Here are answers to some frequently asked questions about this Vegetarian Mexican Casserole. Hopefully, this clears up any doubts and helps you make the most of this tasty dish!

• Can I make this casserole gluten-free?
  Yes! Simply swap out regular tortillas for gluten-free tortillas to make this casserole gluten-free.
• Can I add meat to this casserole?
  Absolutely! If you prefer a non-vegetarian version, you can add cooked ground beef, turkey, or chicken. Just sauté the meat before adding it to the veggie-bean mixture.
• Can I use store-bought salsa?
  Yes, store-bought salsa works perfectly! Use your favorite variety or make your own for a personal touch.
• Can I freeze the casserole?
  Yes, this casserole freezes really well. After baking, let it cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months. To reheat, bake it at 350°F (175°C) for 30-40 minutes or until hot and bubbly.
• What can I use instead of pinto beans?
  You can substitute pinto beans with other beans like kidney beans, black-eyed peas, or even chickpeas if you prefer.
• Can I use different veggies?
  Of course! Feel free to add extra veggies like mushrooms, spinach, sweet potatoes, or even broccoli for more flavor and nutrition.

Print

Conclusion

This Vegetarian Mexican Casserole is a total winner! With layers of hearty beans, fresh veggies, and gooey melted cheese, it’s a dish that everyone will love, whether they’re vegetarians or not. The flavors come together perfectly in a way that’s both comforting and satisfying, making it the ideal option for a weeknight dinner or a gathering with friends and family.

Not only is it delicious, but it’s also super easy to make. You can throw it together with simple pantry staples and have it ready in no time. Plus, Vegetarian Mexican Casserole is versatile—you can add your favorite ingredients like corn, peppers, or even some spicy jalapeños to customize it to your liking. And let’s be real, who can resist a cheesy casserole?

So grab your ingredients, assemble the layers, and let the oven do the work. Before you know it, you’ll be enjoying a flavorful, filling dish that’s perfect for any occasion. Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations! Enjoy!