Mexican Vegetarian Casserole Recipes

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MEXICAN VEGETARIAN CASSEROLE



Mexican Vegetarian Casserole image

Make and share this Mexican Vegetarian Casserole recipe from Food.com.

Provided by Merlot

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed & drained
1 (8 ounce) carton sour cream
1 (8 ounce) jar Pace Picante Sauce (I use medium hot)
2 cups shredded colby-monterey jack cheese
1 (10 ounce) can diced rotel tomatoes and green chilies
2 cups cooked rice
1/4 teaspoon black pepper
1 -2 green onion, chopped
sliced black olives (for topping)
8 ounces shredded monterey jack cheese (for topping)

Steps:

  • Combine the first 9 ingredients.
  • Spoon into a lightly greased 9 x 11 inch baking dish.
  • Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
  • Bake at 350 degrees F.
  • for about 50 minutes.

VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS



Vegetarian Mexican Casserole With Black Beans image

This black bean enchilada casserole recipe is a one dish vegetarian Mexican casserole perfect for those busy nights.

Provided by Jolinda Hackett

Categories     Dinner     Entree

Time 25m

Yield 10

Number Of Ingredients 11

2 cups chopped onion
1 1/2 cups chopped red pepper
2 garlic cloves , minced
3/4 cup salsa
2 teaspoons ground cumin
2 (15.8-ounce) cans black beans, drained
12 6-inch corn tortillas
2 cups Monterey Jack and Cheddar blend, shredded
3 tomatoes, chopped, optional
1/2 cup sour cream, optional
1/2 cup sliced black olives, optional

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes.
  • Arrange 6 tortillas in bottom of 9 x 13-inch baking dish, overlapping them as necessary.
  • Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
  • Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.

Nutrition Facts : Calories 456 kcal, Carbohydrate 68 g, Cholesterol 20 mg, Fiber 12 g, Protein 20 g, SaturatedFat 6 g, Sodium 565 mg, Sugar 4 g, Fat 12 g, ServingSize 8-10 servings, UnsaturatedFat 0 g

MEXICAN CASSEROLE - VEGETARIAN



Mexican Casserole - Vegetarian image

Make and share this Mexican Casserole - Vegetarian recipe from Food.com.

Provided by lisa.conklin

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup basmati rice (uncooked)
2 cups water
1 tablespoon olive oil
1 red pepper, chopped
1 poblano pepper, chopped
1 red onion, chopped
1 (12 ounce) can black beans, drained
1 tablespoon dried chipotle powder
1 teaspoon cumin
1 tablespoon salt
0.5 (5 ounce) can red enchilada sauce
1/2 cup light sour cream
1 cup mexican cheese, shredded

Steps:

  • Preheat oven to 350 degrees.
  • Cook rice with water according to directions.
  • While rice is cooking, chop vegetables and put in pan with olive oil over medium-high heat. Saute 7-8 minutes, or until soft.
  • Add black beans, spices and salt. Mix well.
  • When rice is done cooking, add to veggie/bean mixture.
  • Add enchilada sauce and sour cream; stir to combine.
  • Transfer mixture to 8x8 casserole dish. Top with shredded cheese.
  • Bake 15-20 minutes until bubbly.

Nutrition Facts : Calories 348.9, Fat 12.9, SaturatedFat 6.1, Cholesterol 29.8, Sodium 1475.4, Carbohydrate 45.8, Fiber 7.9, Sugar 3.1, Protein 13.9

VEGETARIAN MEXICAN BREAKFAST CASSEROLE



Vegetarian Mexican Breakfast Casserole image

This is my vegetarian version of a Mexican breakfast casserole based on items I usually have in my fridge. Since I rarely keep cream or half-and-half, I decided to try cream cheese and was pleased with how it worked out. I think this recipe would lend itself well to different vegetables or adding meat.

Provided by carcrumpler

Categories     Breakfast and Brunch     Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 12

1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes)
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, cubed
1 cup milk
9 eggs, beaten
¾ cup chopped tomato
½ cup chopped red onion
1 bunch cilantro, chopped
½ tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried marjoram
2 cups shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
  • Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
  • Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
  • Bake in the preheated oven until set and golden, about 45 minutes.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 13.8 g, Cholesterol 286.3 mg, Fat 30.4 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 17.4 g, Sodium 897.5 mg, Sugar 3.1 g

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