Vegetarian Mexican Casserole With Black Beans Recipes

VEGETARIAN MEXICAN CASSEROLE

Steps:

• Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
• While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
• Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
• Add the corn and fire roasted tomatoes and stir an additional 3 minutes
• Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of mexican cheese
• Add salt to taste (I used a teaspoon)
• Serve topped with additional mexican cheese, sour cream, and tortilla chips
• Enjoy!

VEGETARIAN MEXICAN CASSEROLE RECIPE

Steps:

• Preheat oven to 350ºF
• Mince garlic, then chop bell peppers, onions, zucchini, and slice the avocado. Drain and rinse corn and black beans. Cut tortillas into squares.
• Heat 2 tsp of olive oil in a large skillet over medium heat. Sauté garlic, bell peppers, and onions until just fragrant and starting to soften.
• Add cumin, chili powder, oregano, black beans and corn. Stir to combine.
• Layer bean mixture, avocado, tortillas, and cheese if you're using it. Repeat.
• Cover with foil and bake for 10-20 minutes.
• Remove from the oven and serve immediately. Top with cilantro, green onions, olives, cheese, and greek yogurt.

VEGETARIAN MEXICAN CASSEROLE

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.

MEXICAN VEGETARIAN CASSEROLE

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.

SANTA ANNA'S BLACK BEAN CASSEROLE - AUTHENTIC MEXICAN!

Steps:

• In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans.
• Spread 1/3 of the bean mixture over the bottom of a 13x9-inch pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.
• Cover and bake at 350°F for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes.
• Serve by topping with the sliced avocado or guacamole.