Vegetarian Mexican Casserole

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Seven ingredients, five minutes of prep time, and one baking dish create the most delicious and easy Vegetarian Mexican Casserole. It’s cheesy, hearty, and full of Mexican flavor.

Vegetarian Mexican Casserole Ingredients

I love a recipe that uses up canned food in a way that doesn’t taste like canned food. Combining canned food with fresh ingredients like sour cream and cheese really makes this easy and cheap meal taste delicious.

• uncooked jasmine rice or white rice
• can corn, drained
• can black beans, drained and rinsed
• salsa (any salsa works)
• vegetable broth
• taco seasoning
• Mexican style cheese
• Toppings
• Avocado, sour cream, diced tomatoes, shredded lettuce, etc (for topping)

How to Make Vegetarian Mexican Casserole

Usually, my Mexican casseroles require some prep before you bake them, like if they have ground beef or chicken, you have to cook the meat before. And that might not seem like a big deal, but that takes an extra 10 minutes and dirties at least one skillet and one utensil, which adds another couple of minutes to clean. When I want a fast and easy dinner, I want a fast and easy dinner.

Thankfully, this Vegetarian Mexican Casserole is so fast and easy and only dirties one dish– the one that it’s baked in!

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Step One: Mix

Directly into the greased baking dish, add the rice, black beans, salsa, vegetable broth, taco seasoning and half a cup of cheese. Mix that all up well and cover with foil.

Step Two: Bake

Bake for 50 minutes. After your timer is up, remove from the oven, discard the foil, stir the ingredients around in the baking dish, and top with the remaining cheese. Bake for an additional 12 minutes, uncovered, or until the cheese is melted and bubbly.

Step Three: Eat

Scoop a big helping onto your plate, top with your favorite taco toppings, and enjoy!

More Mexican Recipes

Big fan of Mexican food over here. I’m from New Mexico, so I grew up with a ton of great Mexican food. I won’t lie and say this is authentic but it sure is tasty! If you like to make Mexican-inspired dishes at home, here are a few more recipes that I think you’ll love.

One-Pot Mexican Quinoa

Mexican Cornbread Casserole

Slow Cooker Mexican Pasta

Vegetarian Mexican Casserole

Recipe by Julia Pacheco

4.1 from 50 votes

Course: DinnerCuisine: MexicanDifficulty: Easy

Servings

4-5

servings

Prep time

5

minutes

Cooking time

1

hour 

Seven ingredients, five minutes of prep time, and one baking dish create the most delicious and easy Vegetarian Mexican Casserole.

Cook Mode

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Ingredients

• 1 cup uncooked jasmine rice or white rice

• 15 oz can corn, drained

• 15 oz can black beans, drained and rinsed

• 1 1/2 cup salsa (any salsa works)

• 2 cups vegetable broth

• 1 tbsp taco seasoning

• 1 1/2 cups Mexican style cheese

• Toppings

• Avocado, sour cream, diced tomatoes, shredded lettuce, etc (optional)

Directions

• Preheat oven to 375℉.
• Grease a 9×13 baking dish with non-stick spray.
• Directly into the baking dish, add the rice, black beans, salsa, vegetable broth, taco seasoning and 1/2 cup of cheese.
• Stir to combine the ingredients and cover with foil. Bake for 50 minutes. Remove from the oven, discard the foil, and stir the ingredients around in the baking dish. Top with the remaining cheese. Bake for an additional 12 minutes, uncovered, or until the cheese is melted. Top with your favorite toppings and enjoy!

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