Uber Easy Vegetarian Mexican
Casserole Recipe

Are you a fan of Mexican inspired meals? Then this Mexican casserole recipe is a must have in your recipe collection. It's loaded with all your favorite Tex-Mex ingredients and layered to perfection with a cheesy, creamy goodness that will knock your socks off.

ready to eat mexican casserole

And the best part of all? It's so easy to make it's almost effortless.

Whether you are browsing for a tasty Meatless Monday recipe the whole family will love, in the mood for a savory vegetarian home cooked meal or entertaining meat eating friends, this recipe is the perfect choice.

Serve like a traditional Mexican casserole, topped with a dallop of sour cream or your favorite salsa, eat it like a gourmet Mexican-style dip with your favorite tortilla chips or roll it up in a tortilla and make a hearty burrito out of it.

No matter how you dish it up, everyone will want your delicious Mexican casserole recipe!

Savory Vegetarian Mexican Casserole Recipe

creamy baked mexican casserole recipe

What You Will Need:

2 cans black beans
1 can pinto beans
1 medium onion, diced
1 can Ro-Tel tomatoes
8-10 flour tortillas
8 oz cream cheese softened
1 box Spanish rice, or 2c homemade Spanish rice
8 oz Mexican Velveeta cheese, cubed

cook the spanish rice for your mexican casserole recipe saute the onions for your mexican casserole recipe layer your mexican casserole add the rice to your mexican casserole dot your mexican casserole with cheese and cover with aluminum foil

Mexican Casserole Recipe Instructions:

Pre-heat the oven to 375 degrees. Spray a 9x13 bake dish with vegetable oil spray. Set aside.

Cook Spanish rice according to package directions. When the rice is almost finished, heat a bit of vegetable oil spray in a skillet and saute your chopped onions until they are tender and fragrant.

In a large bowl, combine the black beans, pinto beans, onion and softened cream cheese or soup. Mix until well combined.

Spread half the tortillas over the bottom of your baking dish. You can leave them whole or tear them into pieces... it's delicious both ways.

Next, layer on half the bean mixture, half the ro-tel, half the rice and half the cheese. Repeat layers once more, finishing off with the last of the Velveeta.

Cover with aluminum foil and bake for about 1 hour, until the cheese is completely melted and bubbling.

Yield: 10 servings

Nutrition Facts:

398 calories, 17g fat, 50g carbohydrates, 16g protein (10 svgs)

ready to eat mexican casserole

Mexican Casserole Tips, Notes and Substitutions

This recipe can be easily halved or doubled, and it re-heats well. It's the perfect dish to take for a potluck at work or family get together.

Mission whole wheat tortillas or Mama Lupas low carb tortillas are a great substitute for white flour tortillas in this recipe. You can't tell a difference in the taste, and both of these bake well without getting to tough or chewy.

Make a batch of homemade refried beans to spread over the tortilla layers. Instead of adding the pinto beans to the cream cheese, tomato and black bean mixture, cook them up separate, mash them with a fork and season with minced garlic to taste, 1 tsp each of onion powder, garlic powder and cumin and 1 1/2 tsp chili powder.

Serve garnished with avocado slices or a batch of homemade guacamole. A nice dallop of guac on top makes all the difference when serving this recipe. Especially if you go the homemade route. Absolutely scrumptious.

Substitute shredded taco cheese or your favorite salsa con queso instead of using Velveeta to cut down on the prep work. If you don't do dairy, use soy shreds instead to make a dairy free version.

Use a can of cream of mushroom or cream of celery soup instead of cream cheese. Either of these work just as well to give the casserole a creamy, melt-in-your-mouth texture.

Lowfat Mexican Casserole Recipe

Indulge in this dish without the extra fat and calories of the original recipe by making the following simple substitutions. Cut the fat by more than half and save yourself over 120 calories per serving!