Best Vegetarian Mexican Casserole Recipes

MEXICAN VEGETARIAN CASSEROLE

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

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.

VEGETARIAN MEXICAN CASSEROLE

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

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.

VEGETARIAN MEXICAN CASSEROLE - PLUS LOW CAL AND LOW FAT!

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 BREAKFAST CASSEROLE

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.

VEGETARIAN MEXICAN CASSEROLE

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.

MEXICAN CASSEROLE - VEGETARIAN

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.