Mexican Vegetable Bake Recipes

SOUTHWEST VEGETARIAN BAKE

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Southwest Vegetarian Bake image

Steps:

In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges

Ingredients

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

MEXICAN VEGETABLE BAKE RECIPE

Put a Mexican-style spin on your next pasta and vegetable bake recipe with black beans, corn and chopped fresh chopped cilantro. Our Mexican Vegetable Bake Recipe is easy to make and so tasty.

Provided by My Food and Family

Categories Pasta

Time 45m

Yield 8 servings

Number Of Ingredients 8

Mexican Vegetable Bake Recipe image

Steps:

Heat oven to 375ºF.
Combine first 6 ingredients; stir in 1 cup cheddar.
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheddar.
Bake 20 min. or until heated through.
Sprinkle with cilantro.

Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 16 g

Ingredients

3 cups rotini pasta, cooked
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 can (15.5 oz.) black beans, rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 pkg. (10 oz.) frozen corn, thawed, drained
1 pkg. (7 oz.) KRAFT 2% Milk Cheddar Cheese, divided
1/4 cup chopped fresh cilantro

MEXICAN VEGETARIAN CASSEROLE

Make and share this Mexican Vegetarian Casserole recipe from Food.com.

Provided by Merlot

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Mexican Vegetarian Casserole image

Steps:

Combine the first 9 ingredients.
Spoon into a lightly greased 9 x 11 inch baking dish.
Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
Bake at 350 degrees F.
for about 50 minutes.

Ingredients

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed & drained
1 (8 ounce) carton sour cream
1 (8 ounce) jar Pace Picante Sauce (I use medium hot)
2 cups shredded colby-monterey jack cheese
1 (10 ounce) can diced rotel tomatoes and green chilies
2 cups cooked rice
1/4 teaspoon black pepper
1 -2 green onion, chopped
sliced black olives (for topping)
8 ounces shredded monterey jack cheese (for topping)

MEXICAN PASTA VEGETABLE BAKE

Found this at 3 Fat Chicks.com. Great recipe, very filling with HUGE portions!! A great way to get your mexican fix without having to assemble burritos, enchiladas, what have you. Also a great way to use up leftover cottage cheese. I have used a drained can of corn in this recipe in lieu of the frozen--works just fine!

Provided by smellyvegetarian

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

Mexican Pasta Vegetable Bake image

Steps:

Preheat oven to 375.
Cook rotini as directed on package.
Combine rotini, salsa, 1 c cheese, cottage cheese, beans, and corn.
Spoon into a sprayed 13 x 9 baking pan.
Sprinkle with remaining cheese.
Bake for 20 minutes or until heated thoroughly.
Sprinkle with cilantro (optional) before serving.

Nutrition Facts : Calories 274.6, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.3, Sodium 809.5, Carbohydrate 54.9, Fiber 7.4, Sugar 5.2, Protein 13.4

Ingredients

3 cups rotini pasta, uncooked
32 ounces salsa (choose your favorite "heat")
2 cups reduced-fat cheddar cheese (sharp is best)
1 cup nonfat cottage cheese
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen corn, thawed and drained
1/4 cup fresh cilantro (optional)

More about "mexican vegetable bake recipes"

ROASTED VEGGIE ENCHILADA CASSEROLE - COOKIE AND KATE

Web Nov 17, 2016 1 large sweet potato, peeled and cut into ½-inch cubes (about 2 cups) 2 red bell peppers, cut into 1 ” squares 1 medium yellow …
From cookieandkate.com
4.9/5 (300)
Calories 434 per serving
Category Entree

To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.

Mexican Vegetable Bake Recipes

SOUTHWEST VEGETARIAN BAKE

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois

MEXICAN VEGETABLE BAKE RECIPE

Put a Mexican-style spin on your next pasta and vegetable bake recipe with black beans, corn and chopped fresh chopped cilantro. Our Mexican Vegetable Bake Recipe is easy to make and so tasty.

MEXICAN VEGETARIAN CASSEROLE

Make and share this Mexican Vegetarian Casserole recipe from Food.com.

MEXICAN PASTA VEGETABLE BAKE

More about "mexican vegetable bake recipes"

ROASTED VEGGIE ENCHILADA CASSEROLE - COOKIE AND KATE

VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS RECIPE

22 BEST MEXICAN VEGETABLE SIDE DISHES – HAPPY MUNCHER

VEGETARIAN TACO CASSEROLE - EASY MEXICAN CASSEROLE RECIPE

MEXICAN CASSEROLE {THE BEST HEALTHY MEXICAN …

VEGETARIAN LAYERED TORTILLA CASSEROLE | ALEXANDRA'S …

KETO MEXICAN GROUND BEEF CASSEROLE RECIPE

MEXICAN BEAN AND POTATO BAKE - EASY CHEESY VEGETARIAN

MEXICAN CASSEROLE - DINNER AT THE ZOO

AMAZING MEXICAN BREAKFAST CASSEROLE | GIMME SOME …

11 VEGETARIAN MEXICAN CASSEROLES FOR EASY WEEKNIGHT …

EASY CHICKEN ENCHILADAS - MEXICAN RECIPES - OLD EL PASO

VEGETARIAN MEXICAN MAIN DISH RECIPES

CARNE GUISADA {EASY MEXICAN BEEF STEW} - THE BIG MAN'S WORLD

50 MEXICAN-INSPIRED RECIPES FOR VEGETARIANS | TASTE OF …

YUMMY FREE PRINTABLE AIR FRYER RECIPES COOKBOOK

EASY MEXICAN STREET CORN RECIPE | RECIPELION.COM

VEGETARIAN MEXICAN RECIPES | BBC GOOD FOOD

MEXICAN QUINOA BAKE - I HEART VEGETABLES

CóCTEL DE CAMARONES (MEXICAN SHRIMP COCKTAIL) RECIPE - TODAY

10 BEST VEGETARIAN MEXICAN CASSEROLE RECIPES | YUMMLY

You'll also love

Related Search