Healthy Vegetarian Mexican Casserole with Rice & Beans
View original ↗
Piping Pot Curry · by Meeta Arora★ 4.9 (208)

Healthy Vegetarian Mexican Casserole with Rice & Beans

NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 21%
CARBS 42G61% OF CAL
5G FIBER5G SUGAR32G OTHER
FAT 9G29% OF CAL
4G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cheesy Mexican rice and bean casserole with brown rice, black beans, and plenty of vegetables. Vegetarian, gluten-free, and filling enough for a crowd.

mainmexicancasserolebeansgluten freevegetarian
View the full recipe on Piping Pot Curry →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 tablespoon Olive Oil
  • 1.5 cup Red Onion (chopped )
  • 1.5 cup Red Bell Peppers (chopped )
  • 1.5 cup Green Bell Peppers (chopped )
  • 2 Jalapeños (1 sliced + 1 diced, divided (adjust to taste))
  • 2 cups Corn kernels (frozen)
  • 1 can Black Beans (14oz, drained and rinsed)
  • 1 can Diced Tomatoes (14oz, I used fire-roasted)
  • 2 tablespoon Lime juice
  • 4 cups Cooked Brown Rice
  • 1 3/4 cup Cheddar Cheese (shredded)
  • 1/4 cup Mexican blend cheese (shredded, for topping)
  • 1/4 cup Cilantro (chopped )
  • 1 teaspoon Garlic powder
  • 2 teaspoon Ground Cumin (Jeera powder)
  • 1 teaspoon Oregano
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cayenne or Red Chili powder (adjust to taste )
  • 1 teaspoon Salt (adjust to taste )
PREP
10M
SODIUM
447MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.