Mexican Casserole Vegetarian

Dive into the comforting layers of this vibrant Vegetarian Mexican Casserole, a fiesta of flavors and textures perfect for a weeknight dinner or crowd-pleasing potluck. Packed with wholesome veggies like bell peppers, zucchini, and corn, plus protein-rich black beans, this dish is spiced to perfection with cumin, chili powder, and smoked paprika. Tender tortillas and melty cheddar cheese are layered with the hearty filling, creating a casserole that’s as satisfying as it is simple to make. In just under an hour, you’ll have a healthy, meatless meal bursting with the bold, zesty tastes of Mexican cuisine. Garnish with fresh cilantro for an irresistible touch, and serve this dish hot for a cheesy, comforting delight the whole family will love.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 3 units Garlic cloves, minced
• 2 medium Bell peppers, diced (any color)
• 1 medium Zucchini, diced
• 15 ounces Black beans, drained and rinsed
• 1 cup Corn kernels, canned or frozen
• 15 ounces Diced tomatoes, with juice
• 8 ounces Tomato sauce
• 1 teaspoon Ground cumin
• 2 teaspoons Chili powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 8 small Flour or corn tortillas
• 2 cups Cheddar cheese, shredded
• 2 tablespoons Cilantro, chopped (for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.

Step 4

Add the diced bell peppers and zucchini to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender.

Step 5

Stir in the black beans, corn, diced tomatoes (with their juice), and tomato sauce. Mix well.

Step 6

Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and let the mixture simmer for 5 minutes.

Step 7

Spread a thin layer of the vegetable mixture (about 1 cup) evenly on the bottom of the prepared baking dish.

Step 8

Place 2-3 tortillas over the vegetable layer, tearing them as necessary to fit and cover the surface.

Step 9

Add another layer of the vegetable mixture, followed by a sprinkle of shredded cheese.

Step 10

Repeat the layering process with tortillas, vegetable mixture, and cheese until all ingredients are used, ending with a layer of cheese on top.

Step 11

Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 13

Remove the casserole from the oven and allow it to rest for 5-10 minutes before serving.

Step 14

Garnish with chopped cilantro and serve warm. Enjoy!

Nutrition Facts

Serving size	2543 grams (2543.0g)

Amount per serving	% Daily Value*
Calories	3225

Total Fat 142.70g	183%
Saturated Fat 62.20g	311%
Polyunsaturated Fat 2.70g
Cholesterol 240mg	80%
Sodium 7096mg	309%
Total Carbohydrate 377.00g	137%
Dietary Fiber 56.80g	203%
Total Sugars 55.20g
Protein 131.80g	264%

Vitamin D 48IU	240%
Calcium 2353mg	181%
Iron 29mg	159%
Potassium 4217mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 15.9%

Carbs: 45.4%