This vegetarian mexican rice casserole is packed full of veggies, cheese, and black beans. An easy meatless dinner that is sure to be a family favorite!

Ingredients needed

red onion
garlic
red bell pepper
frozen corn
enchilada sauce
diced fire roasted tomatoes
lime
cream cheese
cooked white rice: or substitute another kind of rice
black beans
spices: chili powder, cumin, cayenne, salt
mexican cheese

Easy vegetarian cheesy mexican casserole

How to make vegetarian mexican rice casserole

Step 1: Cook the white rice. I prefer to use a rice cooker as it is just so easy and I don’t have to do anything but set it and forget it. You will need 4 cups of cooked rice.

While the rice is cooking, you will make the rest of the casserole on the stove.

Step 2: While rice is cooking, heat a large heavy bottomed pan over medium high heat. I like using a dutch oven for this recipe, but any large pot will work.

Step 3: Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent.

Step 4: Add the corn and fire roasted tomatoes and stir an additional 3 minutes.

Step 5: Add the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and ½ cup of mexican cheese.

Step 6: Stir well to combine and heat through, then salt the mexican rice casserole to taste.

For this recipe I used pre shredded mexican cheese, but any cheese will work.

Mix up the flavors by using colby jack, pepper jack, or a mix of your favorite mexican cheeses!

How to serve

The easiest way to serve this casserole is with sour cream on top and tortilla chips on the side for added crunch. Squeezing some fresh lime juice on top is always a great idea!