Vegetarian Southwestern Casserole Recipes

VEGETARIAN SOUTHWESTERN CASSEROLE

Steps:

• Prepare the zucchini: Slice about ½ inch off the ends off of the zucchini and then slice them thinly, about ¼ inch. The easiest way to do this is to use a mandoline. (If you don't have one, use a Chef's knife. First cut a base by slicing off a thin strip from one side. Then with the zucchini sitting steady of this base, cut it into thin slices.)
• Grill the zucchini: Preheat a stove-top grill (or outdoor grill). On a baking sheet, coat the zucchini slices with olive oil and season them generously with salt and pepper. Once the grill is hot, add the zucchini slices - there should be about an inch between them. Grill until they're tender and nicely browned, about 2 minutes per side. Set aside on a baking sheet to cool.
• Preheat the oven to 375°F.
• Prepare the seasonings: In a small bowl, combine the jalapeño, garlic, chipotles in adobo sauce, and cumin. Set aside.
• Sauté the vegetables: Coat a large sauté pan with olive oil and place it over medium heat. Add the onion and, stirring often, cook until soft and golden, about 20 minutes. Add the seasoning mixture, stir, and cook until aromatic, about 30 seconds. Turn the heat to medium-high, drizzle with a bit more olive oil and add about half of the mushrooms. Stirring often, sauté until they've shrunk and softened, about 5 minutes. Add the second half of the mushrooms and continue to sauté until all of the mushrooms begin to brown, about 10 minutes. Mix in the beans and season to taste with salt and pepper. (Here's How to Season to Taste.)
• Assemble: Add an even layer of the grilled zucchini slices to the bottom of a 9 x 13 x 2 inch baking dish. Cover this with an even layer of about ⅓ of the mushroom-bean mixture. Sprinkle with ½ cup of the Cheddar and ¼ cup of the Pepper Jack cheese. Repeat this layering process twice more - however, the top layer of cheese will be ¾ cup of the Cheddar and ½ cup of the Pepper Jack.
• Bake: Place the baking dish on a sheet pan and place in the preheated 375°F oven. Bake for 20 minutes. Remove from the oven and let it sit for about 15 minutes.
• Garnish: After the 15 minutes of cooling time, garnish with the cilantro, avocado and jalapeño slices.
• Serve!

SOUTHWEST VEGETARIAN BAKE

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.

SOUTHWESTERN VEGGIE-PACKED TATER TOT CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
• Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
• Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.
• Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
• Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
• Add the mozzarella cheese and stir until melted.
• Turn off the heat and arrange the tater tots on top of the vegetable mixture.
• Transfer to the oven and bake until browned and bubbling, about 30 minutes.
• Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
• Enjoy!

SOUTHWEST VEGGIE AND RICE CASSEROLE

Steps:

• Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
• In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
• In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
• Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
• Sprinkle the green onions over the casserole and serve.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
• In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top.
• Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
• Let stand 10 minutes.