VEGETARIAN MEXICAN CASSEROLE
This vegetarian Mexican casserole is sure to be loved by everyone at the dinner table. With just enough zing from the tomatillos, a little heat from the spices, and tasty crunch from the tortilla chips, we suspect there may not be any leftovers. Feel free to mix in a handful of chopped chicken or cooked ground beef for a little extra protein.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
- Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
- Top with radishes and cilantro. Serve immediately.
VEGAN MEXICAN CASSEROLE
This is a Mexican casserole recipe from my mother that I translated to vegan. I love this recipe and so does my non-vegan wife. (I add real cheese to her portion and top it with real sour cream.) It is easy to change and transform to make it your own. Enjoy!
Provided by David Steenhoek
Categories Main Dish Recipes Casserole Recipes
Time 1h6m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat.
- Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture.
- Bake in the preheated oven until bubbling hot, about 30 minutes.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 42.4 g, Fat 20.2 g, Fiber 7.5 g, Protein 19.8 g, SaturatedFat 6.8 g, Sodium 2413.3 mg, Sugar 5.1 g
VEGETARIAN MEXICAN BREAKFAST CASSEROLE
This is my vegetarian version of a Mexican breakfast casserole based on items I usually have in my fridge. Since I rarely keep cream or half-and-half, I decided to try cream cheese and was pleased with how it worked out. I think this recipe would lend itself well to different vegetables or adding meat.
Provided by carcrumpler
Categories Breakfast and Brunch Potatoes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
- Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
- Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
- Bake in the preheated oven until set and golden, about 45 minutes.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 13.8 g, Cholesterol 286.3 mg, Fat 30.4 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 17.4 g, Sodium 897.5 mg, Sugar 3.1 g
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
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.
VEGGIE MEXICAN LAYERED CASSEROLE
I meant to make burritos one night but I was in a hurry, so I layered everything together in a casserole dish to save time. The result was this Mexican layered casserole and a yummy go-to dish that is easily customizable for things I usually have on hand. You could add chicken or beef if you'd like, but we eat it as-is! Top with chopped cilantro and chopped green onions.
Provided by Jamie Justice Yost
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
- Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
- Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
- Remove from oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 43.2 g, Cholesterol 43.6 mg, Fat 17.8 g, Fiber 8 g, Protein 18.8 g, SaturatedFat 9.7 g, Sodium 948.8 mg, Sugar 3.9 g
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
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
VEGETARIAN MEXICAN BREAKFAST CASSEROLE
Make and share this Vegetarian Mexican Breakfast Casserole recipe from Food.com.
Provided by Prose
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and pepper in oil 2-3 minutes.
- Pour in eggs and cook until well scrambled.
- Stir in sour cream.
- Spread mixture in center of each tortilla, roll and place in a greased 13 x 9 inch baking dish.
- Spoon sauce over top and sprinkle with cheese.
- Bake at 350 degrees for 20-30 minutes.
- Serve with sliced avocados or guacamole, if desired.
Nutrition Facts : Calories 708.1, Fat 39, SaturatedFat 16.3, Cholesterol 464.1, Sodium 1454.7, Carbohydrate 59.1, Fiber 4.4, Sugar 5.6, Protein 30.1
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