Vegan Mexican Casserole Recipes for Easy, Flavorful Meals

If you’re looking to spice up your weeknight dinners with a hearty, comforting, and flavorful dish, then a vegan Mexican casserole is exactly what you need. This dish brings together the vibrant flavors of Mexico in a wholesome, plant-based package that’s both satisfying and nutritious.

Packed with beans, corn, fresh veggies, and a rich tomato sauce, this casserole is a crowd-pleaser for vegans and non-vegans alike. Whether you’re cooking for your family, meal prepping for the week, or hosting a casual get-together, this recipe offers an easy and delicious way to enjoy Mexican cuisine without any animal products.

In this post, I’ll share a detailed recipe for a scrumptious vegan Mexican casserole along with tips, variations, and serving ideas to make it your own. Plus, if you love this recipe, I’ll introduce a few more vegan Mexican casserole recipes that add exciting twists to the classic version.

Ready to bring some bold flavors and wholesome goodness to your table? Let’s dive in!

Why You’ll Love This Recipe

This vegan Mexican casserole is a perfect blend of comfort food and healthy eating. It’s:

• Easy to prepare: With straightforward steps and simple ingredients, even novice cooks can master it.
• Nutritious: Loaded with fiber-rich beans, fresh vegetables, and wholesome grains, it fuels your body with essential nutrients.
• Customizable: You can swap veggies, beans, or spices to suit your taste or what you have on hand.
• Meal prep-friendly: Makes great leftovers and freezes well for busy days.
• Flavorful: It packs a punch with classic Mexican spices and a rich tomato base that everyone will love.

Ingredients

• 1 cup brown rice (uncooked)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes with green chilies
• 1 cup enchilada sauce (store-bought or homemade)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped (optional)
• 1 cup vegan shredded cheese (optional for topping)
• Juice of 1 lime

Equipment

• 9×13-inch baking dish
• Medium saucepan or rice cooker for cooking rice
• Large skillet for sautéing vegetables
• Mixing spoon
• Cutting board and knife
• Measuring cups and spoons
• Aluminum foil (optional, for covering during baking)

Instructions

1. Cook the rice: In a medium saucepan, cook 1 cup of brown rice according to package instructions until tender. Set aside.
2. Prepare the vegetables: While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until soft.
3. Add garlic and bell pepper: Stir in the minced garlic and diced red bell pepper. Cook for an additional 5 minutes until the peppers soften.
4. Season the veggies: Sprinkle in the ground cumin, smoked paprika, chili powder, dried oregano, salt, and pepper. Stir to coat the vegetables evenly with the spices.
5. Add beans, corn, and tomatoes: Mix in the black beans, corn kernels, diced tomatoes with green chilies, and enchilada sauce. Let the mixture simmer for 5-7 minutes to blend the flavors.
6. Combine rice and veggie mixture: In a large mixing bowl, combine the cooked rice with the vegetable and bean mixture. Add lime juice and half of the chopped cilantro. Mix well.
7. Assemble the casserole: Preheat your oven to 375°F (190°C). Lightly grease the 9×13-inch baking dish. Pour the rice and veggie mixture into the dish and spread evenly.
8. Add cheese topping (optional): Sprinkle vegan shredded cheese evenly over the top for a melty, cheesy finish.
9. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly golden.
10. Garnish and serve: Let the casserole cool for 5 minutes. Garnish with remaining cilantro before serving.

Tips & Variations

“Don’t hesitate to customize this casserole with your favorite veggies—zucchini, mushrooms, or even diced sweet potatoes work beautifully!”

• Make it gluten-free: This recipe is naturally gluten-free, just double-check your enchilada sauce ingredients.
• Spice it up: Add diced jalapeños or a pinch of cayenne pepper if you like it hotter.
• Cheese alternatives: Try topping with nutritional yeast or a cashew-based cheese sauce for a creamy texture without vegan shredded cheese.
• Use quinoa or cauliflower rice: Swap the brown rice for cooked quinoa or cauliflower rice for a different texture and extra protein or low-carb option.
• Meal prep tip: Bake the casserole, then portion into airtight containers for easy lunches or dinners throughout the week.

Nutrition Facts

Serving Suggestions

This vegan Mexican casserole pairs wonderfully with fresh, cooling sides to balance its bold flavors. Consider serving it with:

• Guacamole and tortilla chips for an added creamy crunch.
• Fresh salsa or pico de gallo to brighten each bite.
• A crisp green salad with lime vinaigrette.
• Vegan sour cream or cashew cream drizzled on top.
• Warm corn tortillas on the side for scooping.

More Vegan Mexican Casserole Recipes to Try

Vegan Enchilada Casserole

This layered casserole features corn tortillas, a rich enchilada sauce, black beans, and a cashew-based cheese sauce. It’s creamy, spicy, and perfect for a crowd.

You can find the recipe here.

Vegan Taco Casserole with Quinoa

A protein-packed casserole combining quinoa, kidney beans, fresh corn, and taco spices. This dish bakes with a crunchy tortilla chip topping for extra texture.

It’s a wholesome twist on taco night. Check out the recipe here.

Vegan Sweet Potato and Black Bean Casserole

Sweet potatoes add natural sweetness and creaminess to this casserole, balanced by smoky chipotle peppers and hearty black beans. It’s a comforting and vibrant meal.

Learn how to make it here.

Conclusion

Vegan Mexican casseroles are an excellent way to combine bold flavors, wholesome ingredients, and easy preparation into one nutritious and satisfying meal. Whether you stick to the classic recipe or experiment with different beans, grains, and veggies, these casseroles are perfect for feeding your family or meal prepping for busy days.

The vibrant spices and hearty textures make every bite a celebration of Mexican cuisine in a plant-based form.

Don’t forget to explore the other creative vegan casserole recipes linked above to expand your repertoire and keep your dinners exciting. With minimal fuss and maximum flavor, these dishes prove that vegan cooking can be both delicious and deeply comforting.

Happy cooking and buen provecho!

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