Mexicanvegetablecasserole Recipes

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ROASTED VEGGIE ENCHILADA CASSEROLE



Roasted Veggie Enchilada Casserole image

This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.

Provided by Cookie and Kate

Categories     Entree

Time 1h45m

Number Of Ingredients 14

1/2 medium head of cauliflower, cut into 1/2-inch chunks
1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
2 red bell peppers, cut into 1″ squares
1 medium yellow onion, sliced into wedges about 1/2″ wide
3 tablespoons extra-virgin olive oil, divided
1 teaspoon ground cumin, divided
Salt
Freshly ground black pepper
2 1/4 cups (18 ounces) red salsa, either homemade or jarred*
1/2 cup chopped fresh cilantro, plus extra for garnish
9 to 10 corn tortillas**, halved
1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
2 big handfuls (about 2 ounces) baby spinach leaves
2 cups shredded Monterey Jack cheese

Steps:

  • To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
  • On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
  • Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
  • When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
  • To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
  • Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
  • Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
  • Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
  • Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
  • Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

Nutrition Facts : Calories 434 calories, Sugar 4.6 g, Sodium 1332.3 mg, Fat 20.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 10.5 g, Protein 18.7 g, Cholesterol 40 mg

VEGETARIAN ENCHILADA CASSEROLE



Vegetarian Enchilada Casserole image

Vegetarian Enchilada Casserole. Layered with black beans, corn, green chilies and corn tortillas!

Provided by Kelley Simmons

Categories     Main Course

Time 40m

Number Of Ingredients 13

1 tablespoon oil
1 onion (diced)
1 yellow bell pepper, diced
3 cloves garlic, minced
2 cups red enchilada sauce
2 cups corn
1 can (15.5 ounce black beans, drained and rinsed)
1 can green chiles
2 cups shredded Mexican cheese
16 corn tortillas (cut in half)
olives for serving (if desired)
cilantro for serving (if desired)
sour cream for serving (if desired)

Steps:

  • Preheat the oven to 400 degrees.Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Sauté until tender 3-4 minutes. Add in garlic and cook for an additional minute then set aside.
  • Spread a little enchilada sauce in the bottom of a 9 x 13 pan.
  • To assemble start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese.
  • Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese.
  • Layer on the remaining tortillas, sauce and cheese.
  • Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through.Serve immediately with olives, cilantro, sour cream if desired.

Nutrition Facts : Calories 396 kcal, Carbohydrate 51 g, Protein 16 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 987 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving

HEALTHY VEGETARIAN MEXICAN CASSEROLE WITH RICE & BEANS



Healthy Vegetarian Mexican Casserole with Rice & Beans image

Healthy Vegetarian Mexican Rice and Bean Casserole is easy to make and filled with cheesy goodness, along with brown rice and lots of veggies. This is an easy gluten free & vegetarian casserole for a weeknight dinner or your next party!

Provided by Meeta Arora

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 19

1 tablespoon Olive Oil
1.5 cup Red Onion (chopped )
1.5 cup Red Bell Peppers (chopped )
1.5 cup Green Bell Peppers (chopped )
2 Jalapeños (1 sliced + 1 diced, divided (adjust to taste))
2 cups Corn kernels (frozen)
1 can Black Beans (14oz, drained and rinsed)
1 can Diced Tomatoes (14oz, I used fire-roasted)
2 tablespoon Lime juice
4 cups Cooked Brown Rice
1 3/4 cup Cheddar Cheese (shredded)
1/4 cup Mexican blend cheese (shredded, for topping)
1/4 cup Cilantro (chopped )
1 teaspoon Garlic powder
2 teaspoon Ground Cumin (Jeera powder)
1 teaspoon Oregano
1 teaspoon Paprika
1/2 teaspoon Cayenne (adjust to taste )
1 teaspoon Salt (adjust to taste )

Steps:

  • Heat a large skillet with oil. Add onions, peppers and diced jalapeño. Sauté for about 4 minutes mins or until they start to brown sightly. Add the corn and saute for couple more minutes. Add the black beans, fire-roasted tomatoes, lime juice and then the spices. Stir to combine. Remove from heat. Taste and adjust salt.
  • Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it.
  • Preheat oven to 400º F. Grease the baking dish.
  • Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.
  • Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
  • (optional) Leave a few minutes under broil if desired until lightly golden.
  • Garnish with cilantro and sliced jalapeños. Cut into squares and serve!

Nutrition Facts : Calories 391 kcal, Carbohydrate 64 g, Protein 12 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 418 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

MEXICAN VEGETABLE CASSEROLE



Mexican Vegetable Casserole image

Green, Gooey, Good. So many veggies, you'll have your daily servings done in one hit! Try adding more bell peppers in different colors for a nice presentation.

Provided by LilPinkieJ

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

4 ounces ziti pasta, uncooked
nonstick cooking spray
2 medium onions, chopped
2 garlic cloves, minced
2 medium carrots, finely chopped
1 green pepper, chopped
1 medium zucchini, chopped
1 (16 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 teaspoon oregano
1 (16 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen corn, thawed
2 tablespoons green chilies, chopped
8 ounces fat-free ricotta cheese
4 ounces monterey jack cheese, shredded

Steps:

  • Cook ziti according to package directions without salt; drain well.
  • Preheat oven to 375°F.
  • Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, green pepper, and zucchini. Saute over medium heat for 10 minutes, stirring often.
  • Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes.
  • Stir in beans, corn, and chilies. Cook for 5 minutes.
  • Remove from heat; add pasta and cheeses, tossing gently.
  • Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
  • Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.

Nutrition Facts : Calories 354.3, Fat 7.5, SaturatedFat 4.1, Cholesterol 17.8, Sodium 493.6, Carbohydrate 58, Fiber 11.8, Sugar 8.6, Protein 17.8

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.

VEGGIE MEXICAN LAYERED CASSEROLE



Veggie Mexican Layered Casserole image

I meant to make burritos one night but I was in a hurry, so I layered everything together in a casserole dish to save time. The result was this Mexican layered casserole and a yummy go-to dish that is easily customizable for things I usually have on hand. You could add chicken or beef if you'd like, but we eat it as-is! Top with chopped cilantro and chopped green onions.

Provided by Jamie Justice Yost

Categories     Main Dish Recipes     Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
2 Roma tomatoes, chopped
½ cup roasted pasilla chile sauce (such as Herdez®)
½ cup frozen corn
½ yellow bell pepper, chopped
½ green bell pepper, chopped
½ white onion, chopped
½ red onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 (16 ounce) can refried beans
1 (15.5 ounce) can pinto beans, drained and rinsed
1 ½ cups shredded Cheddar cheese, divided
1 cup cottage cheese
1 cup sour cream
5 (7 inch) whole wheat tortillas, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
  • Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
  • Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
  • Remove from oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 43.2 g, Cholesterol 43.6 mg, Fat 17.8 g, Fiber 8 g, Protein 18.8 g, SaturatedFat 9.7 g, Sodium 948.8 mg, Sugar 3.9 g

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

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.

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