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Home » Mexican Veggie Casserole Bake

Mexican Veggie Casserole Bake

June 12, 2019 by Debi 7 Comments

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Mexican Veggie Casserole Bake is a delicious vegetarian main dish that bakes up with a full flavored sauce, lots of veggies, and black beans.

Mexican Veggie Casserole Bake is a delicious vegetarian main dish that bakes up with a full flavored delicious Mexican sauce, lots of veggies, and black beans.

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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.

This Mexican Veggie Casserole Bake in a large white casserole dish is an easy to make, healthy, and delicious vegetarian enchilada casserole that’s loaded with lots of veggies, including cauliflower, red bell peppers, and corn.

This Mexican Veggie Casserole Bake is an easy to make, healthy, and delicious vegetarian enchilada casserole that’s loaded with lots of veggies, including cauliflower, red bell peppers, and corn.

This quick and easy casserole bake can be served as a vegetarian main course, as a side dish with some Espagueti Verde, at a taco bar party, or as a nice casserole for company. Try it as a filling for tacos or burritos. Serve it over pasta or mashed potatoes for a fun twist.

Mexican Veggie Casserole Bake served in a toasted corn tortilla is ready for taco Tuesday ight

Make ahead

You can assemble this delicious casserole ahead of time if you want, and simply bake it up when you’re ready to eat.

It’s perfect to make in advance (think parties and special occasions).

Looking for another great Mexican flavored comfort food dish? Be sure to check out my Sopa de Fideo.

These are the kinds of casseroles I like to make for a big football watching party. I love having a healthy veggie option out with all the other dishes.

Or, make it in one of those disposable aluminum pans so you can take it to a friend who needs some food, maybe a new mom, or someone just back from the hospital.

make this Mexican Veggie Casserole Bake in one of those disposable aluminum pans so you can take it to a friend who needs some food, maybe a new mom, or someone just back from the hospital.

Leftovers

It makes a nice big casserole, so you’ll have some leftovers to serve in different ways.

Toss some shredded lettuce over the top if desired. Or, sprinkle some chopped red onion over the top. Serve it with chips as a dip. And, like I said before, mix it up by serving it in tortillas as tacos or burritos.

Serve it up with a bowl of Rice Cooker Tortilla Soup on the side!

This quick and easy casserole bake can be served as a vegetarian main course, as a side dish, at a taco bar party, or as a nice casserole for company. Try it as a filling for tacos or burritos. Serve it over pasta or mashed potatoes for a fun twist.

Want to add some other veggies?

I added my favorite Mexican vegetables into this main dish casserole.

However, you really can add any vegetables you want.

I’ll remake it for the husband leaving the cauliflower out (he isn’t on Team Cauliflower). Sweet potatoes or potatoes would be great as a substitution for the cauliflower.

I know a lot of people aren’t big carrot fans, but for me, I’d toss in a big handful of shredded carrots.

Spinach would be a great addition, as would poblano peppers for a little spicy kick.

Try tossing in a little chopped pineapple for a tropical twist.

Some more unusual veggies that would rock this casserole are jicama and chayote.

Mexican Veggie Casserole Bake You can assemble this delicious casserole ahead of time if you want, and simply bake it up when you’re ready to eat.

Enchilada sauce

This easy enchilada sauce is the best! Find the recipe here.

I always have a jar of this sauce in the fridge. And, if I feel I’m not going to use it up right away, it freezes really well.

Simply take it out of the freezer and place it in the fridge the day before you want to use it. Or, defrost it in the microwave when you need it.

This quick and easy Mexican Veggie Casserole Bake can be served as a vegetarian main course, as a side dish, at a taco bar party, or as a nice casserole for company. Try it as a filling for tacos or burritos. Serve it over pasta or mashed potatoes for a fun twist.

Shredded cheese

I’m a big fan of time-saving things, but to be honest, I never buy those pre-shredded bags of cheese from the store.

See, the cheese is coated with cellulose to keep it from sticking together.

It isn’t so much that cellulose is gross (it may be, but that’s a different topic altogether); cellulose is made from wood pulp.

But, that cellulose is designed to keep the cheese in the same state that it’s in – in little shreds.

So, in my opinion, it doesn’t lend itself to melting, or to working into a casserole very well.

In addition, I just think the cellulose in the shredded cheese makes it so the cheese isn’t as tasty. It just seems to have a dryer chalkier taste to it. Not as cheesy.

I recommend that you take the extra step and grate your own cheese from blocks.

For this casserole, I like half cheddar cheese and half pepper jack cheese. Monterey jack cheese would also work well.

Mexican Veggie Casserole Bake makes a nice big casserole, perfect for leftovers, company, and big family gatherings

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Recipe 

This quick and easy casserole bake can be served as a vegetarian main course, as a side dish, at a taco bar party, or as a nice casserole for company. Try it as a filling for tacos or burritos. Serve it over pasta or mashed potatoes for a fun twist.

Mexican Veggie Casserole Bake

Debi
Mexican Veggie Casserole Bake can be served as a main course, as a side dish, as a filling for tacos or burritos, or serve it with pasta or mashed potatoes for a fun twist.
4.84 from 6 votes
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Resting time 5 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course, Side Dish
Cuisine American, Mexican
Servings 8 servings
Calories 263 kcal

Ingredients
  

  • 1 head cauliflower cut into florets
  • 1 red bell pepper chopped
  • 1 cup frozen corn
  • 1 can black beans drained and rinsed (15 ounces)
  • 2 cups enchilada sauce
  • 8 ounces sour cream
  • 2 cups shredded Mexican blend cheese divided use
  • Chopped cilantro for garnish if desired

Instructions
 

  • Preheat the oven to 350° F.
  • Place the chopped veggies, drained beans, enchilada sauce, sour cream, and 1 & ½ cups of the shredded cheese in a large bowl and mix well to coat all veggies. Pour the veggies and sauce into a large oven-proof casserole dish.
  • Cover the casserole dish with aluminum foil, and bake in the preheated oven for 40 minutes.
  • Carefully remove the casserole dish from the oven, and take the foil off the top. Sprinkle the remaining ½ cup of cheese over the top, and place back in the oven for 5 minutes, or until the cheese has melted.
  • Remove from oven and allow to sit for 5 minutes before serving. Sprinkle with cilantro if desired.

Nutrition

Calories: 263kcalCarbohydrates: 23gProtein: 13gFat: 14gSaturated Fat: 8gCholesterol: 41mgSodium: 761mgPotassium: 482mgFiber: 6gSugar: 7gVitamin A: 1225IUVitamin C: 56.6mgCalcium: 240mgIron: 1.7mg

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.

Keyword casserole, vegetarian
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Budget, Gluten-free, Main Dish, Mexican Food, Side Dishes Tagged With: black beans, cauliflower, Cooking, dinner, enchilada sauce, Food, gluten-free, healthy, Meatless Monday, Mexican, recipe, red pepper, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Mexican Street Corn Salad (esquites)
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Reader Interactions

Comments

  1. Nikki

    June 12, 2019 at 5:18 am

    5 stars
    We love this recipe. Some weeks we love all veggie options and this one was a hit with the family!

  2. Lindsay Cotter

    June 12, 2019 at 8:54 pm

    Looks delicious! Great addition to our Meatless Monday menu!

  3. Toni | Boulder Locavore

    June 14, 2019 at 2:21 am

    5 stars
    This looks so delicious! I can’t wait to give it a try!

  4. Ashley F

    June 14, 2019 at 5:01 pm

    I am loving everything about this dish and I’m know I have all the ingredients! Yum!

  5. michele

    June 15, 2019 at 4:27 pm

    5 stars
    My husband I really enjoyed this recipe! I love that I had all of the ingredients in my pantry!—, and we had none of this left after I dinner party!

  6. Julie Menghini

    June 17, 2019 at 1:41 pm

    This is the perfect recipe when you don’t know if your guests adhere to a vegetarian lifestyle and it would be perfect for tailgating!

  7. Deb Clark

    July 5, 2019 at 5:10 pm

    5 stars
    We loved this recipe! Big flavor and we didn’t miss the meat in the least – delicious!

4.84 from 6 votes (2 ratings without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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