Mexicancasserolevegetarian Recipes

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

Ingredients

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

Vegetarian Mexican Casserole image

This vegetarian Mexican casserole is sure to be loved by everyone at the dinner table. With just enough zing from the tomatillos, a little heat from the spices, and tasty crunch from the tortilla chips, we suspect there may not be any leftovers. Feel free to mix in a handful of chopped chicken or cooked ground beef for a little extra protein.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 teaspoon minced garlic
6 tomatillos, husked and chopped
1 (15 ounce) can no-salt-added black beans, drained and rinsed
1 (14.5 ounce) can no-salt-added fire roasted tomatoes
1 teaspoon ground cumin
½ teaspoon ancho chile powder
¼ teaspoon kosher salt
1 (8.8 ounce) package UNCLE BEN'S® INSTANT Whole Grain Brown Rice
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish Style
2 ½ cups crushed tortilla chips
½ cup Monterey Jack cheese, shredded
¼ cup thinly sliced radishes
2 tablespoons fresh cilantro, chopped

Steps:

Preheat oven to 375 degrees F.
Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
Top with radishes and cilantro. Serve immediately.

VEGETARIAN MEXICAN CASSEROLE

Vegetarian Mexican Casserole image

This is another recipe that I threw together to serve to my "almost" vegetarian friend I am not a vegetarian but really enjoyed this recipe. You may vary the veggies that you put in it - It may even be part of "clean the fridge" of leftover veggies. The prepared meat substitute is pre cooked and only needs ro be warmed through. Serve with pasta or rice. Cooked Macaroni may even be mixed in with it in the pan. An avocado is nice on the side. Use hot, medium or mild salsa, homemade or bought . Season with salt & Pepper. Serve with a nice green side salad.

Provided by Bergy

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (340 g) package vegetarian ground beef, mexican
1 teaspoon vegetable oil
1 medium onion, chopped
1 cup sliced mushrooms
3 garlic cloves, finely chopped
1 cup carrot, cut into matchsticks
2 chopped tomatoes
1 cup sugar snap pea, ends removed and sliced on the diagonal
1 teaspoon pico de gallo, spice (optional)
1 cup salsa

Steps:

Heat the oil in a large skillet, turn heat to medium add onions mushrooms and garlic, stir fry until well browned.
Add carrots cook for a further 3 minutes.
Add Tomatoes, stir.
Add peas stir cook one minute.
Crumble the veggie ground round into the skillet, mix well.
Cover and let it heat through over med-low heat, stir a couple of times (apprx 10 minutes).
Serve with cooked pasta or rice.
Divide the salsa over each serving on the plates or serve it on the side.

Nutrition Facts : Calories 231.6, Fat 6.7, SaturatedFat 0.8, Sodium 880.4, Carbohydrate 27.1, Fiber 8.1, Sugar 8.1, Protein 18.5

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