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!
Servings: 12
Ingredients
- 1 tablespoon 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 tablespoon Lime juice
- 4 cups Cooked Brown Rice
- 1 3/4 cup Cheddar Cheese shredded
- 1/4 cup Mexican blend cheese shredded, for topping
- 1/4 cup Cilantro chopped
Seasoning
- 1 teaspoon Garlic powder
- 2 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- 1/2 teaspoon Cayenne or Red Chili powder adjust to taste
- 1 teaspoon 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!
Video
Notes
Make it less spicy: Skip jalapeños and cayenne.
Rice options: Cooked white rice can also be used in this recipe. I cooked brown rice in the Instant Pot.
Make it vegan: Use vegan cheese.
Nutrition
Calories: 391kcal | Carbohydrates: 64g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 418mg | Potassium: 482mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1065IU | Vitamin C: 47.4mg | Calcium: 185mg | Iron: 2.6mg