Mexican Vegetable Casserole

Bursting with vibrant flavors and wholesome ingredients, this Mexican Vegetable Casserole is a hearty, plant-based dinner option that’s perfect for feeding a hungry crowd. Brimming with nutrient-packed vegetables like zucchini, bell peppers, and corn, plus protein-rich black and pinto beans, this layered casserole is seasoned with a bold blend of chili powder, cumin, and paprika for an authentic Mexican flair. Corn tortillas and gooey Mexican blend cheese add comforting texture, while a sprinkle of fresh cilantro and a squeeze of lime complete the dish with a bright, zesty twist. Ready in just 45 minutes, this vegetarian casserole is a weeknight dinner game-changer, offering layers of flavor that satisfy every bite. Whether you're looking for a quick family favorite or a crowd-pleasing meal, this cheesy, veggie-packed masterpiece is sure to steal the spotlight.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium zucchini, diced
• 1 cup corn kernels, fresh or frozen
• 1 cup cooked black beans, drained and rinsed
• 1 cup cooked pinto beans, drained and rinsed
• 1 can diced tomatoes (14 oz can)
• 1 can tomato sauce (8 oz can)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 small corn tortillas, cut into quarters
• 1.5 cups shredded Mexican blend cheese
• 2 tablespoons fresh cilantro, chopped
• 1 whole lime wedges, for serving

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or a light layer of olive oil.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 4-5 minutes until softened.

Step 3

Stir in the diced zucchini, corn, black beans, and pinto beans. Cook for another 3 minutes, stirring occasionally.

Step 4

Add the diced tomatoes, tomato sauce, chili powder, cumin, paprika, garlic powder, salt, and black pepper to the skillet. Stir to combine and simmer for 5 minutes to let the flavors meld.

Step 5

Spread a thin layer of the vegetable mixture on the bottom of the prepared baking dish. Layer some of the tortilla quarters on top, followed by a layer of the vegetable mixture. Repeat the layers, finishing with a layer of the vegetable mixture on top.

Step 6

Sprinkle the shredded Mexican blend cheese evenly over the top layer.

Step 7

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 8

Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle with fresh cilantro before serving.

Step 9

Serve warm with lime wedges on the side for added zest. Enjoy!

Nutrition Facts

Serving size	1941.7 grams (1941.7g)

Amount per serving	% Daily Value*
Calories	2466

Total Fat 94.60g	121%
Saturated Fat 37.20g	186%
Polyunsaturated Fat 2.70g
Cholesterol 150mg	50%
Sodium 3733mg	162%
Total Carbohydrate 326.10g	119%
Dietary Fiber 61.70g	220%
Total Sugars 38.60g
Protein 95.20g	190%

Vitamin D 0IU	0%
Calcium 1786mg	137%
Iron 19mg	103%
Potassium 3767mg	80%

*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: 33.6%

Protein: 15.0%

Carbs: 51.4%