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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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, 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.
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).
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.
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.
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.
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.
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.
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Mexican Veggie Casserole Bake Recipe
Mexican Veggie Casserole Bake
- 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.