Description
A vibrant and comforting Vegetarian Mexican Casserole packed with wholesome ingredients, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C) so it’s all set to melt that delicious cheese.
- Sauté onion, bell pepper, and garlic in a large skillet until softened (4-5 minutes).
- Combine cooked rice, black beans, corn, diced tomatoes, sautéed vegetables, chili powder, cumin, and salt in a large mixing bowl.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- Add shredded cheese on top, if using.
- Bake for 25-30 minutes until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Adjust chili powder for spice levels, and feel free to substitute beans or grains as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg