Best Mexican Casserole Vegetarian Recipes

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MEXICAN VEGETARIAN CASSEROLE



Mexican Vegetarian Casserole image

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

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)

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.

VEGETARIAN MEXICAN BREAKFAST CASSEROLE



Vegetarian Mexican Breakfast Casserole image

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

1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes)
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, cubed
1 cup milk
9 eggs, beaten
¾ cup chopped tomato
½ cup chopped red onion
1 bunch cilantro, chopped
½ tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried marjoram
2 cups shredded sharp Cheddar cheese

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

VEGETARIAN MEXICAN CASSEROLE



Vegetarian Mexican Casserole image

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

1 tablespoon olive oil
1 teaspoon minced garlic
6 tomatillos, husked and chopped
1 (15 ounce) can no-salt-added black beans, drained and rinsed
1 (14.5 ounce) can no-salt-added fire roasted tomatoes
1 teaspoon ground cumin
½ teaspoon ancho chile powder
¼ teaspoon kosher salt
1 (8.8 ounce) package UNCLE BEN'S® INSTANT Whole Grain Brown Rice
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish Style
2 ½ cups crushed tortilla chips
½ cup Monterey Jack cheese, shredded
¼ cup thinly sliced radishes
2 tablespoons fresh cilantro, chopped

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.

LOW CARB VEGETARIAN MEXICAN BREAKFAST CASSEROLE



Low Carb Vegetarian Mexican Breakfast Casserole image

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

Provided by sglumich

Categories     Breakfast

Time 1h15m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 onion
1/2 bell pepper
2 garlic cloves, minced
8 ounces Morningstar Farms grillers, crumbles
5 slices pickled jalapeno chilies, chopped
2 cups cheddar cheese, shredded
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup salsa
12 eggs
1/2 cup light cream

Steps:

  • Preheat oven to 350F and grease a 9x13 pan.
  • Saute onion and pepper in olive oil until onions are translucent.
  • Add minced garlic and saute for 1 minute.
  • Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
  • Add spices to crumbles and mix thoroughly. Remove from heat.
  • Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
  • Mix crumble mixture and egg mixture. Pour in pan.
  • Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 193.6, Fat 14.3, SaturatedFat 6.9, Cholesterol 212.4, Sodium 433.7, Carbohydrate 4.4, Fiber 1, Sugar 1.6, Protein 12.1

VEGETARIAN MEXICAN BREAKFAST CASSEROLE



Vegetarian Mexican Breakfast Casserole image

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

2 tablespoons olive oil
1 medium chopped onion
1 green bell pepper, chopped
12 eggs, beaten
1 cup sour cream (or plain yogurt or Mexican crema)
12 medium flour tortillas
12 ounces Pace Picante Sauce
8 ounces grated cheese

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

VEGETARIAN MEXICAN CASSEROLE - PLUS LOW CAL AND LOW FAT!



Vegetarian Mexican Casserole - Plus Low Cal and Low Fat! image

You'll never miss the meat in this delicious Cooking Light recipe. The entire family gave it a thumbs up!

Provided by CaliforniaJan

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 18

4 teaspoons olive oil, divided
1 cup onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
1 (12 ounce) package veggie crumbles (such as Lightlife Smart Ground)
48 baked corn tortilla chips
1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon fresh lime juice
2 cups plum tomatoes, chopped seeded (or use canned, diced tomatoes)
2 tablespoons fresh cilantro, minced
1/4 teaspoon salt
1 cup monterey jack cheese, shredded
2 tablespoons nonfat sour cream
2 tablespoons green onions, chopped
1/4 cup ripe olives, sliced

Steps:

  • Preheat oven to 375.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeno; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11 x 7-inch baking dish coated with cooking spray; top evenly with the crumbles mixture.
  • Heat remaining 2 teaspoons oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.
  • Combine tomato, cilantro, and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 degrees for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.

VEGETARIAN MEXICAN CASSEROLE



Vegetarian Mexican Casserole image

This is another recipe that I threw together to serve to my "almost" vegetarian friend I am not a vegetarian but really enjoyed this recipe. You may vary the veggies that you put in it - It may even be part of "clean the fridge" of leftover veggies. The prepared meat substitute is pre cooked and only needs ro be warmed through. Serve with pasta or rice. Cooked Macaroni may even be mixed in with it in the pan. An avocado is nice on the side. Use hot, medium or mild salsa, homemade or bought . Season with salt & Pepper. Serve with a nice green side salad.

Provided by Bergy

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (340 g) package vegetarian ground beef, mexican
1 teaspoon vegetable oil
1 medium onion, chopped
1 cup sliced mushrooms
3 garlic cloves, finely chopped
1 cup carrot, cut into matchsticks
2 chopped tomatoes
1 cup sugar snap pea, ends removed and sliced on the diagonal
1 teaspoon pico de gallo, spice (optional)
1 cup salsa

Steps:

  • Heat the oil in a large skillet, turn heat to medium add onions mushrooms and garlic, stir fry until well browned.
  • Add carrots cook for a further 3 minutes.
  • Add Tomatoes, stir.
  • Add peas stir cook one minute.
  • Crumble the veggie ground round into the skillet, mix well.
  • Cover and let it heat through over med-low heat, stir a couple of times (apprx 10 minutes).
  • Serve with cooked pasta or rice.
  • Divide the salsa over each serving on the plates or serve it on the side.

Nutrition Facts : Calories 231.6, Fat 6.7, SaturatedFat 0.8, Sodium 880.4, Carbohydrate 27.1, Fiber 8.1, Sugar 8.1, Protein 18.5

MEXICAN CASSEROLE - VEGETARIAN



Mexican Casserole - Vegetarian image

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

Provided by lisa.conklin

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup basmati rice (uncooked)
2 cups water
1 tablespoon olive oil
1 red pepper, chopped
1 poblano pepper, chopped
1 red onion, chopped
1 (12 ounce) can black beans, drained
1 tablespoon dried chipotle powder
1 teaspoon cumin
1 tablespoon salt
0.5 (5 ounce) can red enchilada sauce
1/2 cup light sour cream
1 cup mexican cheese, shredded

Steps:

  • Preheat oven to 350 degrees.
  • Cook rice with water according to directions.
  • While rice is cooking, chop vegetables and put in pan with olive oil over medium-high heat. Saute 7-8 minutes, or until soft.
  • Add black beans, spices and salt. Mix well.
  • When rice is done cooking, add to veggie/bean mixture.
  • Add enchilada sauce and sour cream; stir to combine.
  • Transfer mixture to 8x8 casserole dish. Top with shredded cheese.
  • Bake 15-20 minutes until bubbly.

Nutrition Facts : Calories 348.9, Fat 12.9, SaturatedFat 6.1, Cholesterol 29.8, Sodium 1475.4, Carbohydrate 45.8, Fiber 7.9, Sugar 3.1, Protein 13.9

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