Why You’ll Love This Vegetarian Mexican Casserole Recipe
If you’re looking for a delicious and hearty meal, you’ll love this Vegetarian Mexican Casserole recipe. It’s packed with vibrant veggies and flavors that’ll make your taste buds dance.
I appreciate how easy it’s to throw everything together, making it perfect for busy weeknights. Plus, it’s a great way to sneak in those nutritious ingredients without compromising on taste.
The melting cheddar cheese on top adds that comforting touch, too. Whether I’m serving it for family or friends, it always impresses.
Trust me, you’ll want to add this recipe to your regular rotation!
Ingredients of Vegetarian Mexican Casserole
When it comes to making a cozy, comforting meal, this Vegetarian Mexican Casserole is a winner. I mean, who doesn’t love a dish that combines cheesy goodness with a rainbow of veggies? It’s like a party on your plate, and the best part is that it’s super simple to whip up.
You can use this recipe to make a big batch ahead of time, which is perfect for those days when you just can’t muster the energy to cook. Trust me, this casserole is going to become a staple in your household. So, let’s gather our ingredients and get started!
Ingredients for Vegetarian Mexican Casserole:
- 8 cups brown rice
- 24 zucchini, chopped into bite-sized pieces
- 24 summer squash, chopped into bite-sized pieces
- 2 cans (20 ounces each) black beans, drained and rinsed
- 16 ounces frozen mixed vegetables
- 2 bags (16 ounces each) frozen onions
- 2 large green peppers, diced
- 8 cups cheddar cheese
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 4 tablespoons taco seasoning
- 48 ounces salsa
Now, let’s talk about these ingredients. If you’re not a fan of one of the veggies, feel free to swap it out for something you love. Maybe you prefer bell peppers or corn? Go for it!
The beauty of this casserole is its flexibility. And those frozen veggies? They’re total lifesavers; you can just toss them in without any chopping. Plus, using brown rice is a great way to add some extra fiber.
Just be sure to check if you have enough salsa; you don’t want to be halfway through and realize you’re low on the good stuff. Trust me, no one wants a dry casserole. So gather your ingredients, and let’s get cooking!
How to Make Vegetarian Mexican Casserole
Alright, let’s plunge into making this delicious Vegetarian Mexican Casserole! First things first, preheat your oven to 350 degrees Fahrenheit. Trust me, getting that oven nice and toasty is key to achieving the perfect cheesy, bubbly goodness we’re aiming for.
While the oven warms up, let’s get our ingredients ready. You’ll need to chop 24 zucchini and 24 summer squash into bite-sized pieces. I know, it sounds like a lot of chopping, but think of it as a mini workout. Plus, those vibrant colors are going to make your casserole pop!
Once you’ve got your veggies chopped, grab a large mixing bowl. In it, combine 8 cups of brown rice, the chopped zucchini and summer squash, 2 cans (20 ounces each) of black beans (make sure to drain and rinse those bad boys), 16 ounces of frozen mixed veggies, and 2 bags (16 ounces each) of frozen onions. Toss in the diced green peppers, too. It’s a colorful medley that’s just begging to be mixed together.
Sprinkle in 2 tablespoons of garlic powder, 2 tablespoons of onion powder, and 4 tablespoons of taco seasoning for that zesty flavor. Now, for the pièce de résistance, pour in 48 ounces of salsa. I mean, who doesn’t love salsa? Mix everything thoroughly until it’s all coated in that tasty salsa goodness.
Next, spray a large casserole pan with some Pam Spray—don’t skip this step unless you’re feeling adventurous with cleanup later. Pour your veggie-rice mixture into the pan, spreading it out evenly. The aroma is already heavenly, isn’t it?
Now, it’s time for the cheese. Layer 8 cups of cheddar cheese generously on top. Yes, I said 8 cups. Don’t worry; it’s worth every cheesy bite. Pop that bad boy into the oven for 1 and a half hours. You’ll want to take a peek halfway through to see if it’s bubbling and golden.
When it’s done, let it sit for a few minutes before serving. You want to avoid the lava-like cheese situation that can happen if you plunge in too soon. Trust me, you don’t want to burn your mouth on that deliciousness. Enjoy your casserole and bask in the glory of having made such a hearty, veggie-packed meal!
Vegetarian Mexican Casserole Substitutions & Variations
While I love the classic flavors of the Vegetarian Mexican Casserole, there are so many exciting substitutions and variations you can try to make it your own.
For instance, swap out brown rice for quinoa or cauliflower rice for a lighter option. You can also use different beans, like pinto or kidney beans, to change the texture.
Feel free to add in vegetables like corn or bell peppers for extra color and flavor. If you’re not a fan of cheddar, try pepper jack cheese for a spicy kick.
The possibilities are endless, so get creative and enjoy!
Additional Tips & Notes
To guarantee your Vegetarian Mexican Casserole turns out perfectly, I recommend prepping your ingredients ahead of time.
Chop the zucchini and summer squash into bite-sized pieces, and mix all the ingredients in a large bowl for even distribution.
If you want extra flavor, try adding some fresh herbs like cilantro or a squeeze of lime juice before baking.
Keep an eye on the casserole as it bakes; if the top browns too quickly, cover it with foil.
Leftovers taste even better the next day, so don’t hesitate to make a double batch for meal prep.
Enjoy your delicious creation!