Vegetarian Mexican Casserole Recipes
VEGETARIAN MEXICAN CASSEROLE
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
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
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
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
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
LOW CARB VEGETARIAN MEXICAN BREAKFAST CASSEROLE
Make and share this Low Carb Vegetarian Mexican Breakfast Casserole recipe from Food.com.
Provided by sglumich
Categories Breakfast
Time 1h15m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350F and grease a 9x13 pan.
- Saute onion and pepper in olive oil until onions are translucent.
- Add minced garlic and saute for 1 minute.
- Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
- Add spices to crumbles and mix thoroughly. Remove from heat.
- Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
- Mix crumble mixture and egg mixture. Pour in pan.
- Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 193.6, Fat 14.3, SaturatedFat 6.9, Cholesterol 212.4, Sodium 433.7, Carbohydrate 4.4, Fiber 1, Sugar 1.6, Protein 12.1
SOUTHWEST VEGETARIAN BAKE
This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges
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