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This Mexican Casserole is a Vegetarian Cheesy Mexican-style Lasagna Casserole with corn tortillas, poblanos, and bell pepper. It’s a tasty, healthy, and easy to make layered Mexican casserole recipe! Your family will love it!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
It makes a nice big casserole
This Mexican Casserole was a life-saver the other week. I didn’t have much time to make dinners or lunches, so I made this lovely big casserole, and we have several meals.
It was awesome to know that there was a healthy yummy meal ready in the fridge when I needed it! I could also see that this casserole would be great to take to a football party as a main dish!
Additions
The casserole was perfect, not too spicy, and not too bland. It’s a layered enchilada dish that’s simply loaded with veggies and yumminess. I served it with some Debi’s Flamin’ Hot Sauce (which I highly recommend!).
It was also delicious with a drizzle of homemade enchilada sauce. I make the enchilada sauce and keep a small container of it in the freezer; that way we always have fresh homemade sauce at the ready.
Milk Choice
It’s your choice which milk you use. 2% milk will lower the calories of the recipe, while whole milk will give you a richer thicker casserole. You could also try plant-based milk; I’d recommend a neutral flavored one like unsweetened soy or almond milk.
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Mexican Casserole Recipe
Mexican Casserole
Ingredients
- 3 poblano chiles
- 2 large red bell peppers
- 2 cups frozen corn thawed
- 1/3 cup all-purpose flour
- 1 teaspoon salt divided use
- ¼ teaspoon freshly ground black pepper
- 2 cups 2% milk or your choice
- 1 ½ cups vegetable broth
- 2 cups shredded Mexican blend cheese divided use
- 1/3 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 large eggs lightly beaten
- 15 ounces part-skim ricotta cheese
- 15.5 ounce can white beans drained and rinsed
- 18 6-inch white corn tortillas
- 1 cup thinly sliced green onions divided use
Instructions
- Preheat broiler to 450° F.
- Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet. Broil 10 minutes or until poblanos and bell pepper are blackened and corn is lightly browned. Place poblanos and bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell peppers aside separately.
- Place flour, ½ teaspoon salt, and black pepper in a large saucepan. Gradually add milk and broth, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Combine milk mixture and poblanos in a blender; process until smooth. Set aside.
- Preheat oven to 350° F.
- In a medium bowl, combine chopped roasted bell pepper, corn, remaining ½ teaspoon salt, 1 cup cheese, red onion, cilantro, eggs, and ricotta.
- Coat bottom of a 13 x 9-inch baking dish with oil or cooking spray. Spread ½ cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of ricotta mixture over tortillas; top with half of white beans. Sprinkle with 1/3 cup green onions and 2/3 cup cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining beans, 1/3 cup green onions, 1 cup sauce, and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with oil or cooking spray. Place foil, coated side down, over casserole. Bake at 350° F for 30 minutes or until bubbly.
- Uncover; sprinkle with remaining cheese. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes. Garnish with remaining green onions, sliced avocado, and hot sauce as desired. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Tara
Oh ya, loving this recipe, I haven’t done Mexican in awhile, I need to change that. Oh so pinned!! 🙂
Becca
This looks awesome! I love anything creamy, cheesy, Mexican, with avocado… you’ve ticked all the right boxes 🙂 pinned!
Sophia
YES please!!! Mmmmmm! Can I have some for dinner por favor?!
Becky
This looks so fabulous! I love anything with poblanos. Thanks for sharing with me on Facebook!
Ashley
I love casserole and Mexican food. This dish sounds like a winner to me, yummy!
Stacey Evans
I love Mexican egg dishes, I live in Arizona, and always trying to find a new way to mix it up a bit! I can’t wait to try this layered loveliness!
mmommyondemand13
It’s great, I love how they are all simple ingredients! I made it last night – great recipe! I need to check out the all your enchiladas too! Thanks for sharing at The Weekend Retreat, hope to see back on Thursday.
Two Healthy Kitchens
This sounds amazing! 😀 I love making big-batch foods like this casserole, so we have several meals out of one! Such a time-saver! Great recipe!
Joyce
Looks good, thanks for sharing on Real Food Fridays, please stop by and share some more, new party open.
Janette
Looks so good and you managed to impart so much flavor.