By: Author Joy Shull
Posted on Last updated:
JUMP TO RECIPE
This vegetarian mexican rice casserole is packed full of veggies, cheese, and black beans. An easy meatless dinner that is sure to be a family favorite!
You will love this Mexican rice casserole!
This family favorite casserole is packed full of veggies, cheese, black beans and enchilada sauce. Serve it with sour cream and tortilla chips for a delicious meatless dinner that everyone will love!
This mexican rice casserole is one of our favorite vegetarian mexican style dinners, just like these vegetarian stuffed peppers. It 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!
u003cemu003eLOVED it!u003c/emu003e
Just made this for dinner and my very picky husband absolutely LOVED it!!
Here are the ingredients that you will need to make this casserole (the full recipe and instructions can be found in the recipe card at the bottom of the post).
Ingredients needed
- red onion
- garlic
- red bell pepper
- frozen corn
- enchilada sauce
- diced fire roasted tomatoes
- lime
- cream cheese
- cooked white rice: or substitute another kind of rice
- black beans
- spices: chili powder, cumin, cayenne, salt
- mexican cheese
How to make vegetarian mexican rice casserole
Step 1: Cook the white rice. I prefer to use a rice cooker as it is just so easy and I don’t have to do anything but set it and forget it. You will need 4 cups of cooked rice.
While the rice is cooking, you will make the rest of the casserole on the stove.
Step 2: While rice is cooking, heat a large heavy bottomed pan over medium high heat. I like using a dutch oven for this recipe, but any large pot will work.
Step 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.
Step 4: Add the corn and fire roasted tomatoes and stir an additional 3 minutes.
Step 5: Add the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and ½ cup of mexican cheese.
Step 6: Stir well to combine and heat through, then salt the mexican rice casserole to taste.
For this recipe I used pre shredded mexican cheese, but any cheese will work.
Mix up the flavors by using colby jack, pepper jack, or a mix of your favorite mexican cheeses!
How to serve
The easiest way to serve this casserole is with sour cream on top and tortilla chips on the side for added crunch. Squeezing some fresh lime juice on top is always a great idea!
u003cemu003eSo tasty!u003c/emu003e
u003cemu003eThis is so tasty!! I substituted 4 cups of quinoa instead of the rice, and the texture and flavor is still fantastic!u003c/emu003e
More Recipes You’ll Love
- Crock Pot Bean Dip
- Vegan Quesadillas
- Vegan Burrito Bowl
- Tofu Tacos
- Vegan Queso
- The best homemade Guacamole
- Nacho Cheese Sauce
- 5 Minute Homemade Refried Beans
Vegetarian Mexican Casserole
Joy Shull
This vegetarian mexican rice casserole is packed full of veggies, cheese, and black beans. An easy meatless dinner that tastes delicious!
4.50 from 449 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Dish
Cuisine Mexican
Servings 8
Calories 204 kcal
Ingredients
- 1 medium red onion diced
- 8 cloves garlic minced
- 1 red bell pepper diced
- 1 cup frozen corn
- 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
- ¼ teaspoon cayenne
- 1 teaspoon salt
- ½ cup mexican cheese plus more for topping
- sour cream for serving
- tortilla chips for serving
Instructions
Cook your rice according to instructions (I used a rice cooker) You will need 4 cups of cooked rice to add to the recipe
While your rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven, but any large pot or deep skillet is fine to use)
Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, until the onion softens
Add the corn and fire roasted tomatoes and stir an additional 3 minutes
Add the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and ½ cup of the mexican cheese
Stir the casserole and salt to taste (I used 1 teaspoon of salt)
Serve hot topped with additional mexican cheese, sour cream, and tortilla chips
Video
Nutrition
Calories: 204kcalCarbohydrates: 37gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 676mgPotassium: 191mgFiber: 3gSugar: 5gVitamin A: 1063IUVitamin C: 26mgCalcium: 94mgIron: 2mg
Tried this recipe? Tag me on instagram @buildyourbite and hashtag #buildyourbite!Let us know how it was!
