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Vegetarian Mexican Casserole – Easy, Cheesy & Full of Flavor

vegetarian mexican casserole in baking dish
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Packed with colorful veggies, savory spices, and gooey cheese, this Vegetarian Mexican Casserole is a comforting dish that’s perfect for sharing with friends and family.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, diced
  • 1 cup corn kernels, fresh or frozen
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 cup cooked quinoa
  • 1 can (15 ounces) chunky tomato sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1⁄4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Corn tortilla chips for topping

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat.

3. Add the chopped onion and garlic, sauté for 2-3 minutes until the onion is translucent.

4. Stir in the red and yellow bell peppers, zucchini, and corn. Cook for about 5 minutes until they’re slightly softened.

5. Add the black beans to the mixture, followed by the cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.

6. Mix in the cooked quinoa and chunky tomato sauce. Cook for an additional 5 minutes, stirring occasionally.

7. Transfer the mixture into a lightly greased casserole dish.

8. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.

9. Cover the dish with aluminum foil and bake for 20 minutes.

10. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

11. Once cooked, remove the casserole from the oven and let it cool for a few minutes.

12. Garnish with chopped fresh cilantro and serve with corn tortilla chips on the side.

Notes

This dish can be customized by adding jalapenos for an extra kick.

For a vegan version, use vegan cheese alternatives or omit the cheese.

Can be made ahead and stored in the refrigerator for up to 3 days.

For added protein, consider sprinkling some chopped nuts or seeds on top.

Pair this casserole with a fresh salad or guacamole for a complete meal.

Find it online: https://cookingwithramsay.com/vegetarian-mexican-casserole/