This vegetarian Mexican rice casserole is full of vegetables, cheese, and black beans. It’s an easy meatless dinner that’s likely to become a family favorite.
You will love this Mexican rice casserole!
This family-favorite casserole is loaded with vegetables, cheese, black beans and enchilada sauce. Serve it with sour cream and tortilla chips for a satisfying meatless meal everyone will enjoy.
This Mexican rice casserole is one of our go-to vegetarian Mexican-style dinners. It’s filling, flavorful, and simple to prepare.
It combines protein-rich black beans and vegetables with a creamy mix of cream cheese and Mexican-style shredded cheese. A squeeze of fresh lime and a touch of enchilada sauce bring bright, balanced flavor.
Below are the ingredients you will need. The full recipe and instructions are included in the recipe card further down the page.
Ingredients needed
- Red onion
- Garlic
- Red bell pepper
- Frozen corn
- Enchilada sauce
- Diced fire roasted tomatoes
- Lime
- Cream cheese
- Cooked white rice (or another cooked rice)
- Black beans
- Spices: chili powder, cumin, cayenne, salt
- Mexican cheese
How to make vegetarian Mexican rice casserole
Step 1: Cook the rice. A rice cooker is convenient, but cook however you prefer. You will need about 4 cups of cooked rice.
While the rice cooks, prepare the rest of the casserole on the stove.
Step 2: Heat a large heavy-bottomed pan over medium-high heat. A Dutch oven or large pot works well.
Step 3: Add 1 tablespoon olive oil and sauté the diced red onion, minced garlic, and diced bell pepper for 8–12 minutes, until the onion softens and becomes translucent.
Step 4: Stir in the frozen corn and the diced fire-roasted tomatoes and cook for another 2–3 minutes.
Step 5: Add the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of Mexican cheese.
Step 6: Stir to combine and heat through. Season with salt to taste (about 1 teaspoon is typical). Top with extra cheese if desired and allow the cheese to melt before serving.
Pre-shredded Mexican cheese is convenient, but feel free to use Colby Jack, Pepper Jack, or a blend of your favorite cheeses for different flavor profiles.
How to serve
Serve hot with a dollop of sour cream and tortilla chips on the side for crunch. A squeeze of fresh lime over the top brightens the flavors.
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Vegetarian Mexican Casserole
Ingredients
- 1 medium red onion, diced
- 8 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen corn
- 8 oz enchilada sauce
- 14 oz diced fire roasted tomatoes
- Juice of 1 lime
- 2 tbsp cream cheese
- 4 cups cooked white rice
- 1 can black beans, drained
- 1 tsp chili powder
- 3 tsp cumin
- 1/4 tsp cayenne
- 1 tsp salt
- 1/2 cup Mexican cheese, plus more for topping
- Sour cream and tortilla chips for serving
Instructions
- Cook the rice according to package instructions (about 4 cups cooked).
- While the rice cooks, heat a large heavy-bottomed pan over medium-high heat.
- Add 1 tablespoon olive oil and sauté the onion, garlic, and bell pepper for 8–12 minutes until softened.
- Add the frozen corn and diced fire-roasted tomatoes and cook an additional 2–3 minutes.
- Stir in the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup Mexican cheese.
- Mix well, heat through, and season with salt to taste (about 1 tsp). Top with extra cheese, if desired.
- Serve hot with sour cream and tortilla chips, and finish with a squeeze of fresh lime.
Nutrition
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